By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 NxNW Walla Walla Syrah
|It is peach season! The wonderful thing about peaches is that they taste so good on their own; they don’t need much to accent their flavor. For this dish, I suggest you find a good quality feta from either Greece or Bulgaria. A creamy and slightly acidic feta really ties together the peaches and salmon with the wine. There is a gamey flavor that comes with the eastern European feta cheeses that pairs nicely with the blackberry and blueberry pie notes of the Syrah. The farro provides a little grain flavor and acts as a vehicle for the rest of the flavors. I suggest finding the freshest salmon and grilling it rare. This dish almost becomes peaches and cream on the palate with the feta, and with the charred flavor on the salmon your senses will confirm that summer is the best season of all.
Cook the farro like pasta, bring salted water to a light boil, add the farro and cook until tender. Strain.
In sauté pan add farro and 1 T olive oil. Get farro hot then wet with vegetable stock. Add the spinach, green onions, and 2 tsp cold butter. Toss to allow the butter to fold into farro.
Plate the farro, top with feta cheese. Place salmon on top of farro and finish with roasted peaches.