Wild Alaska Salmon and Smashed Cucumber Grain Bowls
Ingredients
- 2 cups farro
- Juice of 2 lemons
- 1 garlic clove, minced
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly gound black pepper
- 1 European cucumber, cut into 1 inch chunks
- 1/4 cup seasoned rice vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- Four 6 oz wild Alaska sockeye salmon fillets
Directions
1. Bring a large pot of salted water to a boil. Add the farro to the boiling water and cook until tender, 25 to 30 minutes. Drain.
2. Transfer the farro to a medium bowl. Mix in the lemon juice, mustard, garlic and ⅓ cup olive oil; season with salt and pepper.
3. In a separate medium bowl, roughly smash the cucumber chunks with a large fork. Add the rice vinegar and toss to combine. Season with salt and pepper, and add the parsley, mint and dill.
4. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Season the salmon with salt and pepper. Add the fillets to the hot oil and cook to desired doneness, 8 to 10 minutes.
5. To serve, divide the farro among four bowls. Roughly break up one salmon fillet into each bowl and top with the cucumbers and herbs.
Adapted from PureWow
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