UBS IN PERSON Cooking Class: Chipotle Fish Tacos & Peach Scallion Slaw

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Chipotle Lime Baked Salmon

Serves 4

2 tbsp melted butter or olive oil

1 - 3 tbsp chopped chipotle in adobo

1-2 lime, for zest and juice, plus lime wedges for serving

1-2 cloves garlic, minced or grated

1 bunch cilantro, leaves chopped and stems minced, separated optional

1 tbsp honey

1 tsp chili powder or smoked paprika

½ tsp coriander

½ tsp cumin

kosher salt and freshly ground black pepper

1. In a small mixing bowl, combine butter or oil with chipotle (can be very spicy- start small and add more to you liking), a pinch of lime zest, the juice of 1 lime (about 2 tbsp), garlic, cilantro stems (reserve leaves), honey, spices, and a pinch of salt and pepper. Taste and adjust to your liking, adding more chipotle, lime zest or juice, honey, or seasoning as desired; add more oil or butter if needed to thin texture or mellow flavors.

2. Place the salmon in a baking dish and add marinade, gently coating the fillets on all sides. Let sit at room temperature for 15 - 20 minutes.

3. 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 during the cooking process, carefully baste salmon with marinade, spooning the liquid over the top of the fish. Remove from oven and garnish with lime wedges and cilantro leaves.

Cabbage-Peach-Chipotle Slaw

Serves 4

1 small red or green cabbage, shredded thinly

1 peach, julienned

2 scallions, thinly sliced

1 jalapeno, cored and seeded, julienned

½ cup mayonnaise

½ cup greek yogurt

2 tsp sugar

2 limes

1-2 chipotles in adobo, minced

2 tsp adobo sauce

Salt and pepper

A few tbsp of whole milk, optional

1. Combine the cabbage, peach, scallion and jalapeno in a large mixing bowl.

2. In a small mixing bowl, whisk the mayonnaise, yogurt and sugar with the juice of 1 lime, half the chipotle and the adobo sauce; season with salt and pepper. Mix well, taste and adjust, adding more lime or chipotle as desired; add a few drops of whole milk if needed to thin.

3. Dress cabbage-peach mixture with chipotle dressing; toss well, taste and adjust.

Quick Pickled Red Onion

1 red onion, julienned

1 cup apple cider vinegar

½ cup water

3 tbsp sugar

Pinch kosher salt

Pinch black peppercorns or red pepper flakes, optional

1. Combine the vinegar, water, sugar, salt and pepper in a saucepan and heat over medium high heat, stirring until sugar and salt dissolve. Remove from heat once dissolved; liquid does not need to boil or simmer.

2. Place the julienned onion in a heatproof, nonreactive bowl or jar. When brine is ready, pour over the onions; let sit until liquid reaches room temperature. Pickles should be submerged- use a wooden spoon to press down if needed, not your hands. If needed, a little extra vinegar can be added to help keep onions submerged. Pickles can be stored in refrigerator for up to one month in an airtight container.