About this Event
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.
Mayo Grilled Salmon
Serves 4
4 6oz salmon filets, at room temperature
Kosher salt and freshly ground black pepper
¾ cup mayonnaise
3 tbsp Dijon mustard
1 lemon, for zest and juice
2 garlic cloves, minced
2 tbsp chopped parsley leaves and stems
1. Prepare a grill on high heat and clean and oil grates.
2. Pat salmon dry and season with salt and pepper.
3. In a bowl, combine mayo, Dijon, pinch lemon zest, juice from half the lemon, garlic, and parsley; mix well and taste, adding more Dijon, lemon zest, or juice as desired. Spread mayo mixture evenly over both sides of salmon.
4. Transfer salmon to heated grill and cook until grill char marks appear on both sides and fish is cooked through, flaking apart easily; fish will cook for about 3 – 5 minutes on each side, depending on thickness (thinner pieces will cook more quickly). Remove fish from grill and drizzle with any remaining lemon juice.
Caprese Orzo Salad
Serves 4
12 oz orzo pasta
Kosher salt
1 clove garlic, minced or grated
½ tsp Dijon
½ tsp honey
3 tbsp balsamic vinegar
About 6 tbsp olive oil
8 oz fresh mozzarella, in perline or cilangine size
1 pint cherry or grape tomatoes, halved
1 cup basil, sliced thinly
¼ cup freshly shaved parmigiano reggiano
Coarse sea salt, freshly ground black pepper, and red pepper flakes
Garnish: whole basil leaves and shaved parmigiano
1. Bring a large pot of salted water to a boil and add orzo. Cook until al dente, 7-9 minutes. Drain, reserving ¼ cup pasta water. Drizzle with a little olive oil and toss occasionally while cooling to prevent clumping.
2. To prepare the dressing, combine the garlic, Dijon, honey, and vinegar in a bowl and season with salt and black pepper. Whisk vigorously while slowly pouring in olive oil. Taste and adjust flavors as desired.
3. Add the mozzarella, tomatoes, basil, and parm to the cooled orzo; season with coarse sea salt, black and red pepper and dress the bowl with the balsamic vinaigrette. Carefully toss the salad until combined; taste and adjust. Serve, garnished with whole basil leaves and shaved parm.
Event Venue & Nearby Stays
UBS Cooking School, 1000 Harbor Boulevard, Weehawken, United States
USD 0.00
