Smoked Alaska Sockeye Salmon & Grain Bowl
- Prep Time: 15 minutes
- Cook Time: 2 hours, not including brine/cooling/pickling time
- Total Time: 2 hrs 15 min active time
- Servings: 4 (4oz each) salmon fillets
Ingredients
Pickling Solution
- 2 cups rice wine vinegar
- 1 cup water
- ½ cup sugar
- ¼ cup salt
Pickled Beets (Prepare at least 24 hours in advance)
- 2 beets, medium sized (any color)
- 1 sprig thyme
- 1 orange, halved
- 2 Tbsp. extra virgin olive oil
- 1 ½ cups pickling solution
Pickled Mustard Seeds (Prepare at least 24 hours in advance)
- 1 cup mustard seeds
- 1 ½ cups pickling solution
Farro
- 2 cups farro
- ½ white onion, halved
- ½ head fennel, halved
- 3 cloves garlic, smashed
- 1 fresh bay leaf
- 1 sprig thyme
Everything Crumb
- 2 Tbsp. caraway seeds, whole
- 2 Tbsp. poppy seeds, whole
- 2 Tbsp. sesame seeds, whole
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 Tbsp. flake sea salt, Jacobson’s preferred, Maldon a good substitute
- For Salmon and Bowl Assembly
- 1 Lb. Alaska sockeye salmon fillets, skin-off, thawed in refrigerator overnight
- 2 Tbsp. fresh tarragon leaves
- 2 Tbsp. fresh parsley leaves
- 2 Tbsp. chives, finely chopped, divided
- ¼ cup extra virgin olive oil, divided
- 1 lemon, juiced and zested
Instructions
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Step 1 Make pickling solution
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.
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Step 2 Make pickled beets
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.
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Step 3 Make pickled mustard seeds
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.
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Step 4 Make Farro
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.
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Step 5 Make Crumb
Combine all ingredients in a bowl and mix well. Set aside.
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Step 6 Make salmon
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. (Home cooks can purchase salmon that is already smoked)
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Step 7 Assemble bowl
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.
