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.
Please note our attendance policies: Sign 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. 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.
Salmon Roasted with Fennel
Serves 4
2 tbsp olive oil
½ fennel bulb, sliced against grain in ¼” strips
1 shallot or ½ onion, sliced against grain in ¼” strips
1 – 3 bay leaves or sprigs of thyme or rosemary
kosher salt and freshly ground black pepper
1 tsp coriander seeds or pink peppercorns, ground (or both!)
2 tbsp dry white wine, or stock, or water
1 ½ - 2 lbs salmon, cut into 4 even filets
For Serving
Lemon wedges
Chopped fresh herbs such as chives, chervil or parsley
1. Preheat oven to 425 F. Prepare a baking dish just large enough to hold fish snuggly in a single layer.
2. Add vegetables and herbs to the baking dish. Add about 1 tbsp oil and season with salt and spices (save some for the salmon). Mix and spread evenly over the bottom of the pan. Add wine, stock, or water.
3. Oil and season fish with salt and spices, coating all sides; lay filets over vegetables in baking dish.
4. Transfer baking dish to oven and cook about 9 - 14 minutes, depending on thickness (about 10 minutes for 1” filets), until salmon is cooked through to 140 - 145 degrees F. Salmon should be opaque inside and flaking apart easily. Remove from oven and garnish with chives; serve with lemon wedges.
Fig Balsamic Sauce
1 tbsp olive oil
1 shallot, minced
1 bay leaf or thyme sprig
Pinch ground allspice, nutmeg, star anise or clove
Kosher salt and freshly ground black pepper 2 tbsp dry red wine
1 lb fresh black figs, chopped
2 - 6 tbsp brown sugar
2 - 6 tbsp balsamic vinegar
1. Place a small pot over medium heat and add a thin layer of oil. Add shallots and season with salt and pepper. Cook gently about 3-4 minutes, lowering heat if needed to prevent browning, until shallots are translucent and tender. Add herb and spices, stirring constantly until automatic, about 30 seconds.
2. Deglaze the pan with wine or water. Add figs, 2 tbsp brown sugar, 2 tbsp balsamic, and ⅓ cup water; season with salt. Bring to a simmer and cook until thickened and reduced to your liking, about 10 - 20 minutes. Stir occasionally, scraping the bottom of the pot with a silicone or wooden spoon to ensure figs are not sticking. Add water if needed to loosen texture.
3. When texture is reduced to your liking, taste and adjust with more seasoning, vinegar, and sugar to taste.
