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.
Sage & Juniper Salmon
Inez Cook
Serves 6
1 tbsp (15ml) ground dry white buffalo sage (leaves can be purchased from online retailers)
1 tbsp (15ml) ground juniper berries
1 tbsp (15ml) ground bay leaves
1½ tbsp (22ml) ground dry dill
1¼ cups (310ml) brown sugar
1 cup (250ml) sea salt or kosher salt
Handful dry white buffalo sage
6 salmon fillets (5 oz each or 142g)
Arugula, to serve
1. Assemble your “smoking station” by placing a small fireproof bowl in a large deep-dish container big enough to hold both the salmon fillets and the bowl. (A metal roasting pan works well for this, with the small bowl placed in a corner.)
2. Grind the rub ingredients in a pestle and mortar, herb or spice mill, then coat each salmon fillet. Place the fish in the deep-dish container and add a handful of white buffalo sage into the small fireproof bowl. In a well-ventilated space, away from smoke detectors, light the sage and quickly cover the container with a lid or a sheet of aluminum foil. Allow the salmon to smoke for 20 minutes. Relight the sage if you desire a smokier flavor.
3. Remove the lid or foil along with the fireproof bowl and place the salmon in an oven preheated to 425F and cook the fish for 8-10 minutes, or until almost baked through. Serve with arugula.
Carrot - Apple - Beet Salad with Dried Fruit & Toasted Seeds
Kirsten Buck
1/4 cup dried goji berries, or raisins
2 cups julienned carrots
2 cups julienned beets
1 large gala apple, cored and julienned (about 2 cups)
1/4 cup roughly chopped parsley
2 to 3 sprigs fresh mint leaves
2 tbsp hemp hearts
2 tbsp sunflower seeds
Dressing
3 tbsp tahini
2 tbsp apple-cider vinegar, or rice vinegar
2 tbsp water
1/2 tbsp maple syrup
1 garlic clove, minced
1. In a cup, combine the dried goji berries with just enough hot water to cover. Stir and allow to sit
for 20 to 30 sec to soften and rehydrate. Rinse with cold water and set aside. (If you are using raisins, skip this step.)
2. Combine the carrots, beets, apple, parsley and mint in a large bowl or on a serving plate. Sprinkle with hemp hearts, sunflower seeds and goji berries.
3. Dressing: In a bowl, whisk the tahini with vinegar, water, maple syrup and garlic. Add the dressing to the salad and toss to evenly coat. Season with salt and pepper, and an extra drizzle of vinegar to taste.
