INGREDIENTS

SALMON:

• 4 salmon filets, skins on
• 1 tsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• Chives, chopped
• Lemon, sliced

GARNISH:

• Chives, chopped
• Lemon, sliced

INSTRUCTIONS:

1. Preheat the oven to 200°C/400°F and line a baking sheet with foil
2. Place the salmon onto the lined baking sheet, skin side down
3. Drizzle the olive oil over the salmon on all sides
4. In a small bowl, combine paprika, garlic powder, salt, and pepper
5. Sprinkle seasoning mixture over the salmon filets
6. In a bowl, combine the mayonnaise, Tocha Yuzu, and honey to make the bang bang sauce
7. Divide the bang bang sauce – you get 1¼ cup of sauce, so use ½ cup for brushing it on the salmon before baking, reserving the other ¾ cups for drizzling after baking
8. Brush the bang bang sauce over the salmon filets
9. Bake the salmon for about 10 minutes or until cooked to an internal temperature of 63°C/145°F
10. Transfer the salmon to a plate and drizzle with the remaining sauce
11. Garnish with chives and lemon
12. Serve warm with rice

*Recipe by - Diana Stempak from Toronto

SERVINGS: 4-6

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

SPICED BASMATI RICE:

• 1 cup white basmati rice
• 1 tbsp salted butter*
• 2 tsp cumin seeds
• 1.5 cups water

MASALA SAUCE:

• 2 tbsp salted butter*
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 6-8 medium tomatoes, roughly chopped
• 1/4 - 1/2 bottle Tocha Original
• Protein options (340g) - cubed
• Salt and black pepper to taste
• Fresh cilantro, finely chopped (optional)

INSTRUCTIONS:

Rinse rice under cold water 2-3 times until water runs clear

• Heat 1 tbsp butter in a large skillet and lightly toast 2 tsp cumin seeds over medium heat
• Add uncooked rice to skillet and toast until lightly brown
• If using a rice cooker, add rice to cooker with 1.5 cups water. Cook per standard instructions
• While rice cooks, heat salted butter in a large skillet over medium heat. Lightly toast the cumin and add the onion along with a small pinch of salt
• Cook the onions for 2-3 mins until glistening. Add protein of choice and mix well
• Add black pepper to taste and cook for 5-6 mins. Stir often to take care not to brown the protein
• Add tomatoes and Tocha Original (start with 1/4 bottle)
• Increase heat to medium-high and stir well until sauce comes to a boil
• Turn to medium to let the sauce simmer and the flavours meld (the longer the better!). Taste and add more Tocha Original or salt as needed. Stir occasionally
• Serve with the basmati rice and garnish with fresh cilantro (if desired)

*We love using butter for the rich texture, but if you have dietary restrictions, use an oil of your choice!