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Smoked Alaska Sockeye Salmon & Grain Bowl

Smoked Alaska Sockeye Salmon & Grain Bowl
This recipe made for Foodservice creates a beautiful layered bowl of smoky salmon, grains, pickled beets with mustard seeds and topped with a flavorful everything crumb mixture.
  • 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


  • 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
Recipe courtesy of Chef Michael Scelfo


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5 Make Crumb

    Combine all ingredients in a bowl and mix well. Set aside.

  6. 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)

  7. 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.

Recipe courtesy of Chef Michael Scelfo