Chef Buddha: "So I'm making the dish inspired by salmon tarator with pomegranate, molasses, yogurt and nuts. I'll make this dish every Christmas. I don't really have a lot of traditions in Christmas. I only started about four or five years ago. Growing up in my family's restaurant, we always worked on Christmas. We didn't really celebrate it, but my wife Rebecca, their family, they have a huge Christmas."

Chef Buddha: " This is a middle eastern dish. That I would cook every Christmas. Salmon tarator. It's a salmon that's been baked. You then smear tahini, yogurt, couscous, sumac, chili, salted lemon, walnuts, pine nuts, fresh grapes."