Story of our weeknights: We want a meal that’s healthy but more than a leafy green salad. Something that begs for a second helping but lends itself to leftovers. And finally, a meal that doesn’t take more than an hour to make. Behold the Alaska salmon grain bowl. We’ve got the recipe right here, and it’s perfect for celebrating Alaska Wild Salmon Day on August 10.
2 cups farro
Juice of 2 lemons
2 tablespoons Dijon mustard
1 garlic clove, minced
⅓ cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 European cucumber, cut into 1-inch chunks
¼ cup seasoned rice vinegar
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup chopped fresh dill
Four 6-ounce 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.