UBS In Person Cooking Class: Smoky Paprika Salmon w. Corn & Bacon Pasta

UBS Special Events

*Class is In Person* Join us today for a hearty late-summer season class and learn how to spice roast salmon and make corn sauce for pasta.

UBS Cooking School

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. Paprika Mustard SalmonSydney Willcox; Serves 4 2 tbsp olive oil, divided3 tbsp whole grain or Dijon mustard, or a combination1 tbsp brown sugar or maple syrup2 tsp Worcestershire1 - 1 ½ tsp Spanish pimenton or smoked paprika½ tsp garlic powderKosher salt, freshly ground black pepper, and cayenne4 (6oz) salmon filetsFor serving: Chopped Parsley or Chive, Lemon Wedges 1. Preheat oven to 425 F. Prepare a baking dish just large enough to hold fish closely in a single layer. Spread 1 layer of oil in baking dish and place salmon in dish.2. In a mixing bowl, combine mustard with olive oil, sugar, Worcestershire, and spices; season with salt and pepper to taste, add a sprinlke of cayenne if deisred. Add mustard glaze to salmon and turn to coat evenly on all sides.3. Transfer the baking dish to the oven and cook for about 9 - 14 minutes depending on thickness, until the salmon is cooked through to 140 degrees F (it will continue to increase a few degress through carryover cooking). Salmon should be opaque inside and flaking apart easily. Remove from the oven and serve with herbs and lemon wedges. Creamy Corn PastaSydney Willcox; Serves 4 1 lb medium size pasta, such as shells, orecchiette, or cavatelliKosher salt, fresh cracked pepper, red pepper flakes4 cups fresh corn kernels, divided¼ cup chicken, vegetable, or corn stock optional¼ lb thick cut bacon, diced2 shallots or 1 sweet onion, small dice2 garlic cloves, minced3 tbsp dry white wine1 - 3 tbsp creme fraiche or sour cream, or cream1 tbsp unsalted butter, cold and cubed optional1 bunch basil leaves or chives, slicedSprinkle of freshly grated parmesan or pecorino cheese 1. To cook pasta, fill a large pot with water and season generously with salt; place over medium high heat and bring to a boil. Add pasta and stir; return to a simmer. Cook pasta according to package instructions, until just al dente. Reserve 1 cup of pasta water. Drain pasta in colander and let sit, tossing every few minutes to prevent sticking.2. Using an electric blender, puree 3 cups corn kernels (reserve remaining 1 cup) with stock and 2 tbsp pasta water (or use 6 tbsp pasta water if skipping stock).3. Place a large skillet over medium heat and add bacon. Cook, stirring occasionally, until the fat is rendered and the bacon is brown and crisp. Using a slotted spoon, remove the bacon to a paper towel lined plate. Carefully discard all but a thin layer of bacon fat from the pan.4. Return pan to medium heat and add shallots and reserved corn kernels; season with salt, pepper, and red pepper flakes. Sauté gently until lightly golden brown, tossing occasionally, about 4 minutes. Add minced garlic and stir continuously for 30 seconds. Pour in white wine and use a wooden spoon to scrape brown bits off bottom of pan.5. When nearly all the wine evaporates, stir in blended corn. Bring to a simmer and cook until flavors are married and sauce is thickened; stir often to prevent sticking. Stir in 1 – 2 tbsp crème fraiche or cream until desired richness is achieved.6. Add pasta and return all but a small handful of bacon (save some for garnish). Cook until just heated through, adjusting consistency with more pasta water, cream, or crème fraiche as desired. Remove from heat and stir in all but a handful of herbs (save some for garnish). For optional added richness, add butter and stir gently until melted. Transfer to serving plates and garnish with cheese and bacon.

UBS In Person Cooking Class: Smoky Paprika Salmon w. Corn & Bacon Pasta

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UBS In Person Cooking Class: Smoky Paprika Salmon w. Corn & Bacon Pasta

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