Smoked Alaskan Sockeye Salmon Grain Bowl
Smoked Alaskan Sockeye Salmon Grain Bowl
Directions
-
Season salmon liberally with salt and pepper on both sides, then rub with 2 Tbsp. olive oil.
- Smoke salmon on a sheet tray at 225°F, full smoke cycle, until just cooked through, about 45 minutes. Set aside to cool.
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In a large bowl, add cooked farro, pickled beets, 2 Tbsp. of pickled mustard seeds, 2 Tbsp. olive oil, picked tarragon and parsley, 1 Tbsp. chives, zest and juice of 1 lemon and mix well. Season with salt and pepper to taste. Divide farro into four bowls.
- Using the same large bowl, break up the salmon and season with a bit of salt and pepper. Divide salmon into a neat pile on top of the farro in each bowl. Garnish with a heavy pinch of the everything spice, the remaining chives, a pinch of flake salt, and a light drizzle of olive oil.
Ingredients
- 1 lb Alaska sockeye salmon fillets, skin-off, thawed in refrigerator overnight
- 2 tbsp chives, fresh, finely chopped, divided
- 1 lemon(s), juiced and zested
- 1/4 cup oil, olive, extra virgin, divided
- 2 tbsp parsley, fresh leaves
- 2 tbsp tarragon, fresh, leaves
Pickling Solution
Directions
- Combine all ingredients in a sauce pot over medium heat until sugar and salt dissolve.
- Remove from sauce pot and set aside to cool to room temp.
Ingredients
- 2 cup rice wine vinegar
- 1/4 cup salt
- 1/2 cup sugar
- 1 cup water
Pickled Beets
Directions
- Pre-heat oven to 350°F.
- Combine beets, thyme, extra virgin olive oil, a good pinch of salt and pepper in a high-walled baking dish. Squeeze orange halves over the mix and toss to combine.
- Cover baking dish and roast until the beets are tender and easily pierced with a paring knife, about 35 minutes. Once tender, remove dish from oven and leave covered for 15 minutes to let beets cool slightly and steam a bit.
- Using a dish towel (or two, they will be hot!) peel the skins off the beets. Once beets are free of skin, cut into ¼ inch cubes and place into a bowl.
- Cover with pickling solution and let sit in refrigerator at least overnight. Beets will keep covered in pickling solution in a refrigerator for 2 weeks.
Ingredients
- 2 beets, medium sized, any color
- 2 tbsp oil, olive, extra virgin
- 1 orange(s), halved
- 1 1/2 cup pickling solution
- 1 sprig thyme, fresh
Pickled Mustard Seeds
Directions
- Boil mustard seeds in enough cold water to cover. Drain water and repeat this process 3 times to blanch and remove bitterness.
- Combine with pickling solution, bring to a boil and let cool to room temperature. Mustard seeds will keep covered in pickling solution in a refrigerator for 2 weeks.
Ingredients
- 1 cup mustard seeds
- 1 1/2 cup pickling solution
Farro
Directions
- Combine all above ingredients with 6 cups water, salt and pepper to taste in a medium pot and bring to a boil. Reduce to a simmer and cook until farro is tender, but not mushy, about 30 minutes.
- Drain excess water and spread on a sheet tray to cool, removing spent aromatics.
Ingredients
- 1 bay leaf, fresh
- 2 cup Farro
- 1/2 head fennel, halved
- 3 garlic, clove(s), smashed
- 1 sprig thyme, fresh
- 1/2 onion(s), white, halved
Everything Crumb
Directions
- Combine all ingredients in a bowl and mix well. Set aside.
Ingredients
- 2 tbsp caraway seeds, whole
- 1 tbsp garlic, powder
- 1 tbsp onion powder
- 2 tbsp poppy seeds, whole
- 1 tbsp flake sea salt, Jacobson’s preferred, Maldon a good substitute
- 2 tbsp sesame seeds, whole
