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 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
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