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.


Current Kate's Global Kitchen
Kate's Global Kitchen Archive


This page created February 2001


The FoodWine
Main Page


Mardi Gras Recipes
Mardi Gras &
Fat Tuesday Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About Foodwine.com
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysCrazy Cat Toys