Tuesday, June 15, 2010
Italian Spelt Salad with Salmon - serves 4 with leftover salad
I have just returned from Italy which exceeded my expectations beyond belief. Although I have been there before, this time I had an amazing culinary experience that had me leaving in a gluttonous (if that's a word) fog. I devoured everything that was placed in front of me from meals lasting over 3 hours and consumed wonderful wines, grappa and lemoncello to make sure each bite was complimented and ended on a fabulous note. I could go on and on, and will, in future blogs but for now, here's a recipe that had me begging for more, a common Italian accompaniment to any meal.
4 6oz salmon fillets (skin on or off, depending on your preference)
2 cups of whole grain spelt (can find at Central Market or Whole Foods)
1 cup halved cherry tomatoes
1/2 sliced red onion
1/2 cup green olives, sliced
1/2 cup black olives, sliced
1/4 cup extra virgin olive oil
Course Sea salt to taste or Kosher salt
White wine vinegar
To prepare the spelt, rinse thoroughly to start. Place in large sauce pan with 4 cups water and bring to a boil, boiling for 3 minutes. Turn off heat and let sit for 20 minutes. Drain. Add to same pot with another 4 cups water and bring to a boil. Reduce to a simmer and cook for 1 hour, covered.
Preheat broiler. Prepare baking sheet with foil, sprayed with Pam. Arrange salmon and broil for 5 minutes.
Meanwhile, pour spelt in large bowl and add:
halved tomatoes, onions, olives, olive oil, salt mixing well. Spoon on plates and top with salmon. (In Italy, they often top their fish with white vinegar made from grapes, that actually has no vinegar in it! You can substitute a dash of white wine vinegar to top off the fish should you wish.)
Spelt can go in fridge for leftovers, served cold or at room temperature (best).