UBS In Per Wellness x Cooking: Sicilian Seafood Pasta w. Salmon & Saffron

*Class is In Person* Join a Wellness x Cooking class in honor of Mental Health Awareness Month & learn how certain foods can improve mood!

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups 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. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Lemon & Thyme Salmon

Sydney Willcox; Serves 4

2 - 3 tbsp olive oil

Kosher salt and freshly ground black pepper

1 lemon, 1/2 sliced thin and 1/2 wedged

Handful thyme or lemon thyme sprigs

4 (6oz) salmon filets

1. Preheat oven to 425 F. Prepare a baking dish that will fit the salmon closely in a single layer.

2. Place the lemon slices (reserve wedges) and thyme sprigs into the baking dish and add a drizzle of oil and seasoning of salt and pepper; mix well and spread out into an even layer.

3. Coat salmon pieces with oil and season well; lay over bed of lemon and thyme.

4. Transfer baking dish to oven and cook about 9 - 13 minutes, until salmon is just cooked through, opaque inside and flaking apart easily.

Sicilian-Inspired Seafood Pasta with Saffron and Fennel

Sydney Willcox; Serves 4

12 oz dried pasta, such as medium shells, orecchiette, cavatappi, or maniche

6 tbsp white wine

Pinch of saffron

1 – 2 tbsp olive oil

1 large shallot, small dice

1 small fennel bulb or ½ large, small dice

1 – 3 anchovy fillets, roughly chopped

½ tsp crushed fennel seeds or coriander seeds

Kosher salt, fresh black pepper, and red pepper flakes, to taste

1 cup cannellini beans, cooked or canned, drained and rinsed

¼ cup golden raisins or currants, soaked in hot water until plump

¼ cup toasted pine nuts

1 can (about 4 oz) good quality, oil-packed sardines

Handful of fresh parsley or fennel fronds, roughly chopped

1 lemon, zested and cut into wedges

½ cup toasted panko breadcrumbs

1. To bloom the saffron: combine wine and saffron in a small bowl and set aside to steep.

2. To cook the aromatics: place a wide, high-walled pan over medium-low heat and add a thin layer of olive oil. Add the shallot and fennel and sweat, stirring occasionally, until softened and translucent, about 4 minutes. Gently increase the heat slightly and continue cooking until just lightly golden.

3. To build the sauce: add the anchovies and cook, stirring, until they begin to break down, about 2 minutes. Add the crushed fennel or coriander seeds, a pinch of red pepper flakes, and a few cracks of black pepper; cook until fragrant, about 30 seconds. Pour in the saffron wine, scraping up any bits from the bottom of the pan. Cook until reduced by 3/4; remove from heat.

4. To cook the pasta: bring a large pot of salted water to a boil and cook pasta according to package directions until just al dente. Reserve ½ cup of pasta water before draining.

5. To finish the pasta: return skillet to heat and add the drained pasta and cannellini beans to the pan along with a couple tablespoons of pasta water; cook until simmering, tossing well. When liquid is mostly absorbed, add raisins or currants, pine nuts, parsley or fennel fronds, lemon zest, and a squeeze of lemon juice. Toss well; taste and adjust to your liking. Gently add the sardines and fold just once or twice, taking care not to break them up. Serve immediately, topped with toasted breadcrumbs and accompanied by lemon wedges.