Competitor: UBC Vancouver
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:
- 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.
- Put in mixing bowl and add lemon and orange zest and stir to combine. Reserve orange for salad dressing.
- 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
- 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:
- 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.
- 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).
- 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:
- Whisk all dressing ingredients together until smooth.
- 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).
- Strain fennel and pat dry.
- 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:
- Mix yogurt and water together until smooth.
- Add chopped dill.
Chef Challenge is brought to you by UTown@UBC, in partnership UBC Food Services - Vancouver and Okanagan.