As the four ingredients were unveiled to me I had some mixed emotions, initially. Red peppers, yes! Canned salmon, well I enjoy canned tuna and regular salmon so it cannot be all that bad! Grapes, I like grapes and it will be interesting to incorporate them into a dish! Farro … oh no, what is it?! I immediately researched what farro was and quickly felt a sense of relief. Farro, a grain that is used in Italy, would not be so bad after all.
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I decided that farro could be used as a risotto dish. Red peppers would be a great addition to it and topping it with cooked canned salmon seemed like an easy creation. The grapes became the problem ... What pairs well with risotto? Salad. The next problem for me was overcoming my dislike for fruit in a salad. ... I wanted the grapes to be a prominent part of the salad and not just a sliced grape sitting on top. That's when it came to me: a grape reduction could be used as a dressing for the salad.
I got right to work jotting down measurements for the recipe as I went. I processed my choices as I went along and by some "food miracle" I had a dish that four people with different tastes all enjoyed!
The curried salmon fritters combine the seasonal flavors and taste of salmon, roasted sweet corn and red peppers, which are in abundance during August. Its great with when made with fresh leftover salmon as well. The dilled Greek yogurt sauce cools the spicy heat from the fritter and adds a taste of sweet and savory summer crunch. The grape salad showers the dish with color while adding new layers of flavor. The farro varnishkas is a take off the classic Jewish dish that uses farro in place of the kasha, or wheat bulgur. Varnishkas is a Yiddish word that literally means "little boiled things," to mean that either fresh pasta or bow-tie pasta is used. The secret ingredient farro adds a rich, nutty flavor to the hearty and satisfying dish that when combined with a savory mushroom gravy will delight those at the dinner table. Enjoy!