Cold poached salmon may be summer’s best meal: a make-ahead that’s ready for lunch on the deck or patio whenever the time’s right. Notice that the salmon poaches here at LOW pressure to preserve the meat and keep it from overcooking.
Taking advantage of the way pressure can (sort of) marinate meat as it cooks, here’s a way to prepare a tasty replica of more traditional sauerbraten just about any weekend evening.
Most seafood benefits from a dash of acid. In this recipe, however, I skip the usual suspects (lemons, limes, and vinegar) and opt for sumac, a common spice in North African and Middle Eastern households. The small fruit, from which the powdered sumac is obtained, has a strong, lemony acidity, which makes sumac a great substitute when you’re out of citrus.
I like to pair dishes, like a Margherita pizza, with bold, unconventional flavors, like coriander and nigella seeds.