I bought some sumac in The Spice Shop, which just happens to be across the road from our flat. I originally bought it for an Ottolenghi recipe but was curious to find some more ways to use it. A brief internet search sourced this simple find - there is something immensely satisfying about recipes which use very few ingredients yet whose flavours are intense and strong. I am constantly looking for new and exciting ways to cook fish, so this one pleased me on a number of fronts. I found the original recipe here:
2 salmon fillets
Rinse salmon fillets and pat dry. Put in a dish and dust liberally with sumac, probably around 1/2 teaspoon per fillet. Top with a good glug of balsamic vinegar and leave in the fridge to marinate for at least 30 mins to 1 hour.
Once marinated, steam in bamboo steamers wrapped in greaseproof paper for 10 minutes or until cooked through.
Serve with steamed vegetables. Once plated, drizzle freshly squeezed lemon juice on top and season with salt and pepper.