Ubs Inper Cooking X Wellness Class: Spice Crusted Salmon With Garlic Kale

Please note: This is an internal event for UBS employees only. This event is in person. Please register using your UBS email address as this is an internal company event.Please note our attendance [hidden] Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Coriander and Pink Peppercorn Crusted Salmon Serves 4 3 tbsp olive oil 1 tbsp coriander seeds, coarsely ground 1 ½ tsp pink peppercorns, coarsely ground 1 tsp cumin seeds, coarsely ground ¼ tsp grated nutmeg pinch ground cloves 1 - 1 ½ tsp kosher salt 4 (6oz) salmon filets 1 lemon, wedged Handful sliced chives or parsley, for garnish 1. In a large wide bowl, combine olive oil with spices and stir to combine. Gently rub mixture onto salmon. If time allows, let sit at room temperature for up to 30 minutes. 2. Preheat the oven to 425F. Prepare a baking dish or sheet tray with parchment. Transfer salmon to the prepared baking dish on top of them lemon juice. 3. Transfer baking dish to oven and cook about 10 - 14 minutes, depending on salmon (about 10 minutes for 1 inch of salmon), until salmon is cooked through to 140 - 145 degrees F. Salmon should be opaque inside and flaking apart easily. Remove from oven and garnish with parsley or chives; serve with lemon wedges. Garlic and Spice Braised Lentils and Kale Serves 4 2 tbsp olive oil 1 onion, small dice 1 carrot, small dice 1 celery stalk or ¼ fennel, small dice Kosher salt, freshly ground black pepper, and red pepper flakes 1 – 2 oil packed anchovies, chopped 4 – 6 garlic cloves, thinly sliced ½ tsp ground cumin ½ tsp ground coriander ¼ tsp ground fenugreek 1 ½ lbs Tuscan kale, stemmed and sliced into ¾” strips ½ cup vegetable or chicken stock 1 ½ cups cooked lentils 1 ½ tsp sherry or red wine vinegar, or lemon juice 1 tsp Dijon Brown rice, for serving 1. Place a wide pot or Dutch oven over medium heat and add a thin layer of olive oil. When oil is hot and shimmering, add onion, carrot, and celery; season with salt, pepper, and red pepper flakes and stir. Cook, stirring occasionally, until vegetables are softened but not browned, lowering heat if needed, about 8 minutes. 2. Add anchovies and garlic and cook about 1 minute, stirring constantly. Add spices and continue to cook and stir until aromatic, about 30 seconds. 3. Add kale, a few handfuls at a time, waiting for the batch to slightly wilt before adding the next. When all the greens are in the pot, season again and add the chicken stock, stirring to combine. Cover, lower heat, and let for about 15 minutes until just tender. Stir in lentils and continue to cook for about 5 - 10 more minutes, until greens are fully tender. Cover pan during the last 5 - 10 minutes if most of the liquid has cooked out, but do not cover if there is still a significant amount of liquid that needs to evaporate. 4. When kale is cooked to your liking and liquid is mostly evaporated, stir together the vinegar or citrus juice with the Dijon, and then add mixture to the pot; stir until combined. Taste and adjust the seasoning, or add more vinegar or Dijon for more sharpness, if desired. More Info below.