Smoked Sockeye Grain Bowl

This one is a labor of love, but is totally worth it. If you want to save some steps, you can buy pickled beets and  everything spice at the store. 


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

2 cups farro
½ white onion, halved
½ head fennel, halved
3 cloves garlic, smashed
1 fresh bay leaf
1 sprig thyme

Everything Spice:
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. hot-smoked Alaska sockeye salmon
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


For 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.

For 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.

For 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.

For 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.

For Everything Spice:

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

For Bowl Assembly:

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. 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 and lemon.