UBS IN PERSON Cooking Class: Sumac Salmon with Lemony Sugar Snap Peas

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.

Sumac & Preserved Lemon Salmon

Serves 4

3 tbsp olive oil

2 garlic cloves, minced

½” knob ginger, minced

½ preserved lemon peel, minced

1 tbsp sumac

½ tsp garam masala or baharat

kosher salt and freshly ground black pepper

4 (6oz) salmon filets

For serving

Lemon wedges

Handful fresh herbs, such as dill, scallion green, chives or parsley

1. In a mixing bowl, combine olive oil with garlic, ginger, preserved lemon, and spices. Season lightly with salt and pepper and mix; taste and adjust seasoning (preserved lemon is salty; be careful not to over season).

2. Place the salmon in a baking dish and add marinade, gently coating the fillets on all sides. Let sit at room temperature for 30 minutes or in the refrigerator for up to 2 hours.

3. When ready to cook, preheat oven to 425 F; if salmon was refrigerated, bring the salmon and its baking dish to room temp before cooking. 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). Remove from oven and garnish with lemon wedges and fresh herbs.

Lemon Ginger Sautéed Sugar Snap Peas, Baby Turnips, & Favas

Serves 4-6

1-2 tbsp olive oil

1 bunch spring onions or scallions, trimmed, sliced into 1” pieces

1 bunch green garlic, sliced into ¾” pieces

kosher salt, black pepper, aleppo or red pepper flakes

1 bunch baby Japanese turnips or radishes, trimmed and quartered

½ tsp coriander seeds

½” knob ginger, sliced

2 tbsp dry white wine or chicken/veg stock

1 lbs sugar snap peas or haricot vert, trimmed and halved widthwise

1 ¼ cup fresh shelled fava beans or English Peas

1 lemon, for zest and juice

2 tbsp cold cubed butter

½ cup mixed fresh chopped herbs, such as dill, basil, mint, chive, parsley, chervil

1. Place a large skillet over medium heat and add a thin layer of olive oil. When oil is shimmering, add onion (reserve leafy green ends), garlic, and turnips or radish. Season with salt, black pepper, and red pepper flakes. Saute until aromatic and tender and just beginning to take on light golden color, tossing occasionally (lower heat if needed to prevent browning).

2. Add coriander and ginger and cook until aromatic, about 1 minute. Add wine or stock and scrape up anything stuck to the bottom of the pan. Add snap peas, fava beans, and lemon zest; season again and toss. Cook until bright green and crisp tender, 2 - 3 minutes.

3. Turn heat to lowest setting, squeeze in the juice of half the lemon and add the butter; toss until evenly combined and glossy. Remove from heat and stir in reserved onion greens and herbs. Taste and adjust seasoning and acidity as desired.