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
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
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.
This page created February 2001