Chef Challenge 2020 | Recipes (Vancouver)

Competitor: UBC Vancouver

kale crusted salmon on a bed of farro and with salad beside

Cook along with Chef Darren using the recipes below and the video! If you make this dish, take a photo and tag us on social @utownubc and use #UBCchefchallenge, or attach your photo with your online vote for the chance to be featured! 

Menu

  • UBC Farm Kale & Citrus Crusted Salmon 
  • Farro
  • UBC Farm Fennel & Scarlett Frill Salad
  • Herb Yogurt Drizzle

Recipes - Serves 4

Kale & Citrus Crusted Salmon

Ingredients:

4 x 3 oz (85 g)              Sockeye Salmon (skin off)

2 stems (50 g)              Kale leaves (stems discarded)

½                                  Zest of an orange (reserve orange for salad)

½                                  Zest of a lemon

1 Tablespoon               Olive Oil

To taste                        Salt & pepper

Method:

  1. Using a food processor pulse the kale leaves until very fine (similar to finely chopped parsley). If you don’t have a food processor get busy with a good old fashioned knife.
  2. Put in mixing bowl and add lemon and orange zest and stir to combine. Reserve orange for salad dressing.
  3. Season both sides of salmon with salt and pepper, drizzle entire surface with olive oil and pat down kale crust on top portion of salmon
  4. Place on a baking sheet and place in a 375F oven for 5-7 minutes. Salmon should be cooked medium to medium well.

 

Farro

Ingredients:

1 cup                           Whole Farro (rinsed under cold water)

                                    Salt

Method:

  1. Bring a large pot of salted water to boil. The water should taste like sea water. This is important to ensure the farro is seasoned once cooked.
  2. Add farro and lower heat to a simmer. Cook for 35-40 minutes much like pasta. If using pearled farro the cooking time will be much less (15-20 minutes).
  3. Strain and serve immediately or if reserving for later spread on a large baking sheet so farro does not overcook and turn mushy.

 

Fennel & Scarlet Frill Salad

Ingredients:

1 large                         Fennel bulb (fronds & stem removed- reserve some fronds for garnish)

200 g                           Scarlet Frill greens (can substitute mustard greens or arugula)

1                                  Juice from orange (approx. 1/3 Cup)

½ Tbsp.                       Honey

2 Tbsp.                         White wine vinegar

½ Tbsp.                        Olive oil

To taste                        salt & pepper

Method:

  1. Whisk all dressing ingredients together until smooth.
  2. Using a mandolin shave fennel and place it in cold water for 1-2 hours or overnight if you have time. This will make the fennel nice and crispy. (If you don’t have a mandolin slice as thinly as possible with a knife).
  3. Strain fennel and pat dry.
  4. Mix fennel and scarlett frill in a mixing bowl and add just enough dressing to coat greens. This should be done right before you are ready to serve salad.

 

Dill Yogurt Drizzle

Ingredients:

1 cup                            Greek yogurt

¼  cup                          water

2 Tbsp                          Chopped fresh dill

Method:

  1. Mix yogurt and water together until smooth.
  2. Add chopped dill.

 

Chef Challenge is brought to you by UTown@UBC, in partnership UBC Food Services - Vancouver and Okanagan.