Smoked Sockeye and Farro Grain Bowl

Ingredients:

For the Farro:

2 cups farro

1/2 white onion, halved

1/2 head fennel, halved

3 cloves garlic, smashed

1 fresh bay leaf

1 sprig fresh thyme

For the Salmon and Bowl Assembly:

16oz Alaska Smokehouse Smoked Sockeye Salmon, drained, skin removed, and flaked

1 14oz can of pickled sliced beets, drained and roughly chopped

2 tablespoons fresh tarragon leaves, roughly chopped

2 tablespoons fresh parsley, roughly chopped

2 tablespoons fresh chives, roughly chopped

1/4 cup extra virgin oil

1 lemon, juiced and zested

2 tablespoons mustard (any will do)

Everything Bagel Seasoning

Kosher or Flake Salt and Pepper to Taste

Procedure:

To make the farro, combine the farro, onion, fennel, garlic, bay leaf, thyme, and 6 cups of water in a medium or large pot.

Season with salt and pepper, then bring to a boil and reduce to a simmer.

Cook for about 30 minutes until farro is tender, but not mushy, then using a fine mesh sieve, drain the farro and remove the aromatics, then spread out on a sheet pan to cool.

Once cooled, in a large bowl combine the farro, pickled beets, mustard, tarragon, parsley, 1 tablespoon chopped chives, lemon juice, and lemon zest.

Season with salt and pepper to taste, then divide between 4 bowls.

Divide the smoked salmon between the four bowls, then garnish with the everything spice, the remaining chives, a pinch salt, and a light drizzle of olive oil.

Serve cold like a refreshing grain salad.