UBS Virtual Wellness x Cooking Class: Herby Salmon, Beet Hummus, Feta, Pita

UBS Special Events

*Class is Virtual* In honor of Breast Cancer Awareness Month, learn about this middle eastern inspired meal with pink beet hummus & feta.

UBS Cooking School

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.This event is optional and not firm-mandated. Za’atar SalmonServes 4 4 (6oz) salmon filets2 - 3 tbsp olive oil1 tbsp za’atar1 tsp ground coriander½ tsp sumacKosher salt and freshly ground black pepper For servingLemon wedgesHandful fresh herbs, such as dill, scallion green, chives or parsley <ol><li>Preheat oven to 425F.</li><li>Place the salmon in a baking dish large enough to fit fillets in single layer with a little space in between. Add oil and seasonings to salmon and gently rub onto all sides. 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).</li><li>Transfer to serving plate and garnish with lemon wedges and fresh herbs.</li></ol> Tomato, Cucumber &amp; Red Onion SaladServes 4 1 quart baby arugula1 pint cherry tomatoes, halved2 Persian or ½ English cucumber, halved lengthwise and sliced thinly½ red onion, julienned2 tbsp chopped fresh dill or parsley1 lemon or 2 tbsp wine or cider vinegar2 – 4 tbsp olive oilCoarse sea salt and freshly ground black pepper 1. Combine vegetables in a mixing bowl and add a small squeeze of lemon juice, a swig of olive oil, and a generous pinch of seasonings. Mix gently; taste and continue to add seasoning, acidity, or oil to your liking. Beet HummusMakes about 2 cups ¼ lb or generous ½ cup dried chickpeas (or 1 ½ - 2 cups cooked chickpeas)½ tsp baking soda1 large or 2 small beets, trimmedKosher salt and freshly ground black pepper3 tbsp tahini1 large lemon1 cloves garlic, gratedPinch ground cumin or coriander2 - 4 tbsp ice water2 - 3 tbsp good quality olive oil, plus more for servingOptional garnish: toasted sesame or nigella seeds, fresh dill or parsley <ol><li>Rinse chickpeas and place in a large pot with a generous pinch of salt; cover with water by at least twice their volume. Cover and let sit overnight. The next morning, skim any skins from the top of the water, then drain and rinse well. Transfer to a saucepot and add the baking soda; cover with about 1 quart of water and stir in a generous pinch of salt. Place over medium high heat and bring to a simmer; reduce to a low flame and cover ajar. Cook beans until fully tender and falling apart when pressed, but not mushy, about 1 ½ hours. Add more water if needed during cooking to keep beans submerged. Drain beans when ready to puree, not before.</li><li>To roast the beet: Preheat an oven to 400°F. Drizzle beet with oil and season. Wrap in foil, and place on small baking sheet. Roast for 45–60 minutes until fork-tender. Let sit until just cool enough to handle; peel and roughly chop.</li><li>To puree: In the bowl of a food processor, combine the beets, chickpeas, tahini, juice from half the lemon, garlic, cumin, and a pinch of salt. Blend until smooth, scraping down the sides as needed, about 2–3 minutes.</li><li>To smooth consistency: With the processor running, stream in ice water 1 tablespoon at a time until you reach a smooth, creamy consistency. Slowly add the olive oil while pulsing the machine; stop as soon as mixture is combined as over processing can make the oil taste bitter. Taste and adjust seasonings, lemon juice, or olive oil as desired.</li><li>To finish: Transfer to a bowl, drizzle with olive oil, and garnish as desired.</li></ol>

UBS Virtual Wellness x Cooking Class: Herby Salmon, Beet Hummus, Feta, Pita

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UBS Virtual Wellness x Cooking Class: Herby Salmon, Beet Hummus, Feta, Pita

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