Chef Brittany Driskell is the Director of Culinary for FMK Restaurant Group. The Tifton, GA native is a graduate of Le Cordon Bleu College of Culinary Arts — Orlando and is the culinary specialist behind the FMK restaurant menus, creating Harvest restaurant’s menu from scratch. Driskell loves to use her culinary skills and passion to push people to experience new things and new flavors, and to put a smile on customers’ faces as they dine.
We added the Alaskan Bowl to our Harvest menu as a light lunch option, and now it’s our number-one selling bowl. It includes soba noodles, which are buckwheat and don’t fill you up quickly. The kale blend and pickled veggies give it a punch on the health end along with the salmon, which is finished with an apricot and sweet chili glaze, and always a good go-to for omega-3 fatty acids and protein.
BOWL
12 oz fresh salmon
10 oz soba noodles
8 oz pickled veggies
6 oz ponzu
1/2 cup kale blend
4 oz apricot glaze
2 tbsp cilantro – de-stemmed
APRICOT GLAZE
(yield 23 oz)
2 tbsp lime juice
1/4 cup sweet thai sauce
18 oz jar apricot preserves
Mix all ingredients in a bowl with a whisk
PICKLED VEGGIES
(yield 1 quart)
ponzu (japanese dipping sauce) cucumber
shredded carrots
rice wine vinegar
granulated sugar
Slice cucumbers into half-moons and set aside with shredded carrots. Mix remaining ingredients in a bowl until sugar is dissolved. Submerge cucumbers and carrots in liquid, place in a covered container, and chill for 1-2 hours.
(Pickling process is a cold process, no heat)
SOBA NOODLES
Bring water to a boil. Add noodles to water and keep noodles moving. *Important to keep the noodles moving as soba noodles are different from regular pasta, they will congeal together quickly. Cook time on one pack of noodles will be roughly 3-4 minutes. Pull from the water and shock in an ice/water bath. As soon as noodles are cooled remove them from the water or they will become oversaturated and mushy.
BUILDING THE DISH
Sear salmon to medium/medium well or grill salmon to medium well/well done. Glaze the salmon with the apricot glaze. Toss the noodles in the ponzu, with the pickled cucumber and kale blend. Place the noodle mixture on the plate or bowl, and the glazed salmon on top.
This article is featured in the October 2022 issue of The Growing Bolder Digital Digest.
