Ubs Inper Wellness Cooking: Mental Health: Chipotle Lime Salmon Bowl

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. Chipotle Lime Baked Salmon Serves 4 1 - 2 tbsp olive oil 1 - 3 tbsp chopped chipotle in adobo 1 limes, zest and juice, plus lime wedges for serving 1 - 2 cloves garlic, minced or grated 1 bunch scallions, slices thinly, whites and greens separated 1 bunch cilantro, leaves chopped and stems minced, separated 2 tsp spice mix, recipe below kosher salt and freshly ground black pepper 1. In a small mixing bowl, combine oil with chipotle (can be very spicy- start small and add more to you liking), a pinch of lime zest, juice of ½ lime (wedge remaining half for serving), garlic, scallion whites (reserve greens), cilantro stems (reserve leaves), spices, and a pinch of salt and pepper. Taste and adjust to your liking. Add fish to marinade, gently coating the fillets on all sides. Let sit at room temperature for 15 - 20 minutes. 2. Preheat oven to 425 F. When oven is preheated, transfer baking dish to oven and cook about 9 - 13 minutes, until salmon is cooked through to 140 - 145 degrees F, opaque inside and flaking apart easily (thinner tail end fillets will take less time, thicker fillets will take more time). Once or twice while cooking, baste salmon with marinade, carefully spooning the liquid over the top of the fish. Remove from oven and garnish with lime wedges, scallion greens, and cilantro leaves. Spice Mix ¾ tsp chili powder or smoked paprika ½ tsp coriander ½ tsp cumin ¼ tsp turmeric Tex Mex Bean & Grain Saute Serves 4 1 bunch scallions, sliced thin, whites and greens divided 4 cloves garlic, minced 1 jalapeno or serrano peppers, minced 1 bunch cilantro, stems and leaves separated, stems minced and leaves chopped 1-2 tbsp olive oil 1 red bell pepper, medium dice 1 red onion, medium dice kosher salt and freshly ground black pepper 1 - 2 tsp fajita seasoning 1 plum tomato, small dice ¼ - ⅓ cup chicken or vegetable stock 1 (14oz) can black beans, rinsed and drained 4 oz baby spinach 2 cups cooked grains, such as quinoa, farro, or rice ½ lime 1. Make an aromatic paste: combine scallion whites (reserve greens for garnish, garlic, chile, cilantro stems (reserve greens for garnish) and mince by hand or pulse in a food processor. 2. Place a pot over medium high heat and add a thin layer of oil. When oil is hot, add peppers and red onion and cook until lightly browned and tender. Reduce heat to medium and add aromatic paste, stirring. Season with salt, pepper, and spice mix: stir and cook until aromatic, about 15 - 20 seconds. 3. Add tomato and any juices, scraping any brown bits from bottom of pan. Add ¼ cup stock and beans, bring to a simmer. Cook until liquid is evaporated, adding spinach for the last few minutes of cooking. Stir in grains until warmed through. Add a squeeze of lime juice and stir in the scallion greens and cilantro leaves. Taste and adjust seasoning and acidity. More Info below.