Although we have had a relatively mild winter, I can’t wait for Spring to arrive. Fresh vegetables will be arriving soon at our Farmer’s Market, but I can hardly wait. Found below is a lovely recipe for a salad which I created last year which uses poached salmon and this precious but little used pasta called farro. I probably wouldn’t make this salad later on in the year as it is somewhat filling, but a great way to ring in the warmer weather.
According to Dr. Weill, “Farro is the Italian name for emmer wheat, an ancient strain of hard wheat from the Fertile Crescent in western Asia. Often confused with spelt due to their similar taste and texture, farro comes in perlato (pearled) and semi-perlato (semi-pearled); opt for semi-perlato as it has more of the fiber- and nutrient-rich bran intact (or buy whole farro if you can find it). It comes in three grades: long, medium or cracked.”
Although Dr. Weill recommends cracking the “whole” farro in a coffee grinder, I am not sure that it is worth the effort. For those unfamiliar with farro, it is generally grown in Tuscany and Abruzzo and resembles barley. We love it.
Poached Salmon and Farro Salad
Yield 2-6 servings
A lovely recipe featuring that delightful Italian/North African grain of farro. Simple recipe, but we prefer the subtle taste of poached salmon.
- 1 1/4 lb salmon
- 4 teaspoons of red wine
- 4 to 5 sprigs of dill
- 1/2 cup barley or farro
- 3/4 cup chopped celery
- 2 tablespoons capers, chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons dill snipped
- 1/4 cup Dijon mustard
- 2 teaspoons red wine vinegar
- Lemon juice
- Olive oil (Please Gourmet Living extra virgin olive oil)
- Poach salmon in water with 4 teaspoons of red wine and 4 to sprigs of dill. Cool and flake.
- Cook barley or farro and then toss with 2 teaspoons of olive oil and let cool.
- Combine vegetables with salmon, grain and Dijon. Season with wine vinegar, lemon juice and salt and pepper.
Enjoy this wonderful dish and – together – let us ring in the sunshine.