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Kate Heyhoe

Kate's Global Kitchen

 

Sumac Salmon

by Kate Heyhoe
Serves 2 (to feed 4, double the recipe)

 

Found in Middle Eastern markets, sumac is a tart, fruity berry that is sold for cooking as either whole dried berries, or more commonly in the West, as a finely ground, brick-red powder. It adds a pleasant, mild astringency without being as harshly acidic as lemon or vinegar. The deep color perks up the presentation of many dishes, especially here, where it's paired against salmon's gorgeous pink/orange hues.

 

3/4 lb. salmon (fillets or salmon steaks)
1 teaspoon ground sumac
1 tablespoon balsamic vinegar
(olive oil)
Lemon wedges

 

Sprinkle sumac over the flesh sides of the salmon. Pour balsamic vinegar on top. Marinate refrigerated 30 minutes to 2 hours. Just before cooking, drizzle or spray a light coating of olive oil on the fish, to keep it from sticking. Pan fry, broil, or grill until done. Serve with lemon wedges.

 
 

 

Kate's Global Kitchen for April, 2001:

04/07/01 Wild Sex, Death, and Guilt-free Dining
04/14/01 Cures for the Spring Ham-Over
04/21/01 Dining with Joe...Cooking with Coffee
04/28/00 Little Korean Dishes

 

Copyright © 2001, Kate Heyhoe. All rights reserved.

 


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This page created February 2001

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