Wild Alaska Salmon and Smashed Cucumber Grain Bowls
- 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
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
Send us your favorites, and we’ll share in one of our newsletters: email@example.com