Salmon for 70
We are having a huge party next Saturday at our house (it's our wedding). We have decided to keep expenses down by doing a spread of middle eastern mezzes ordered from a terrific local hole-in-the wall. We are going to supplement by making our favorite roasted veggie couscous salad with harissa dressing (from Delia Smith's Summer cookbook--it's amazing).
We also want to have one (or two, depending on size) whole salmon as a centerpiece. I have poached whole salmon before, but I am wondering if there is something with more of a middle eastern flair that we could do to tie it in with the rest of the spread.
I have a big jar of sumac, and it occurred to me that at a minimum I could use sumac in the poaching liquid along with white wine. But I haven't really cooked with sumac before and this would be the wrong time to discover some trick to using it properly!
Hints? Recipes? Suggestions? All are welcome!