Bang Bang Salmon

All You Need

3 tbsp of Tocha Yuzu

Salmon:

• 4 salmon filets, skins on
• 1 tsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Bang bang sauce:

• 3/4 cup mayonnaise
• 3 tbsp Tocha Yuzu
• 1 1/2 tbsp honey

Garnish:

• Chives, chopped
• Lemon, sliced

To Do List

1. Preheat the oven to 200C/400F and line a baking sheet with foil.
2. Place the salmon skin side down onto the lined baking sheet, then drizzle the olive oil over the salmon on all sides.
3. In a small bowl, combine the paprika, garlic powder, salt and pepper, and sprinkle the mixture over the filets.
4. In a bowl, combine the mayonnaise, Tocha Yuzu and honey to make the bang bang sauce.
5. Divide the sauce: use 1/2 cup for brushing onto the salmon before baking, and reserve the remaining 1/4 cup for drizzling after.
6. Brush the 1/2 cup of sauce over the salmon filets.
7. Bake for about 10 minutes, or until cooked to an internal temperature of 63C/145F.
8. Transfer the salmon to a plate and drizzle with the remaining 1/4 cup of bang bang sauce.
9. Garnish with chives and lemon, and serve with rice.