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Wild Alaska Salmon and Smashed Cucumber Grain Bowls

Recipe Date: January 20, 2022
Difficulty: Medium
Measurements: Imperial (US)

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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