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Wild Alaskan Salmon Mediterranean Bowl

It's a healthy, one-dish meal that's packed with flavor! The At Home Chef Lisa Glickman joined KATU Portland's AM Northwest morning show to share her recipe for a great dinner bowl using our Wildly Delicious Seafood Kits which can be found in the frozen seafood aisle at Fred Meyer.

  • Prep 5 minutes
  • Cook 20 minutes
  • Ready In 30 minutes
  • Servings 2 people


For the fish

For the Farro

  • 1 ½ cups Bobs Red Mill Farro
  • 3 cups water
  • 1 teaspoon kosher salt
  • 1 cup cracked castraveltranno olives
  • 2 tablespoons capers
  • 2-3 cloves garlic, sliced thin
  • ½ cup walnut halves coarsely chopped
  • ¼ cup olive oil
  • zest of 1 lemon

For the salad

  • 1 cup English cucumber, cut in 1-inch chunks
  • ½ avocado, cut into 1-inch chunks
  • 12-15 cherry tomatoes, cut in half
  • 2 tablespoons olive oil
  • juice of half a lemon
  • Kosher salt and freshly ground pepper

For the Basil/mint sauce:

  • ½ cup mayonnaise
  • ½ cup full fat yogurt
  • 2-3 anchovy fillets
  • 2-3 cloves garlic
  • 1 cup basil leaves, loosely packed
  • ¼ cup fresh mint, loosely packed
  • juice of half a lemon
  • Kosher salt and freshly ground pepper
  • A big handful of fresh arugula tossed with a little olive oil for garnish 


Prepare Farro 

    1. Place Farro, water and salt in a small saucepan and bring to a boil.
    2. Turn heat to low and partially cover pan.
    3. Allow to cook until Farro is tender, about 20 minutes.
    4. Drain Farro and allow to cool completely. Set aside.
    5. Place cracked olives, sliced garlic, capers, walnuts, lemon zest and olive oil in a bowl.

        Cook Fish

          1. Thaw fish according to directions on box.
          2. Place fillets on paper towels and use more paper towels to blot any excess moisture.
          3. Heat a medium to large nonstick or cast iron frying pan to medium heat and add olive oil.
          4. Place fish skin side down into pan and allow to cook until skin begins to brown and crisp, about 3-4 minutes.
          5. Carefully turn fish and cook for additional 2-3 minutes more.
          6. Remove fish from pan and set aside. (don’t wash pan…you’ll use it again…)

            Assemble Bowl 

                1. Place cucumber, avocado and tomatoes in a bowl. Add olive oil and lemon juice and season to taste with salt and pepper. Set aside.
                2. Place all sauce ingredients in a blender and blend until smooth. Season to taste with salt and pepper.
                3. When ready to serve, re-heat the same non-stick pan to medium heat. Add Olive and caper mixture and allow to cook until garlic begins to soften, about 2-3 minutes. Add cooled Farro to pan and toss to coat. Season with salt a pepper to taste.
                4. To build your bowl, place farro in the bottom of individual serving bowls. Spoon Tomato, avocado and cucumber salad on top of Farro. Carefully peel skin from fish. Place fish on top of salad.Top with a handful of the Arugula and sprinkle with Panko topping. Spoon sauce over all. Serve immediately.
                5. Pair with your favorite local beer, wine or kombucha. Enjoy!
                Recipe courtesy of Lisa Glickman in partnership with Portland Monthly and The At Home Chef by Fred Meyer

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