Summer Corn Tomato And Salmon Salad With Zaatar Dressing Recipes

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SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING



Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing image

When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Seafood     Fish     Salmon     Corn     Tomato     Summer     Dinner     Poach     One-Pot Meal     Quick & Easy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 12

Kosher salt
2 lemons
3 garlic cloves, crushed
3 sprigs thyme
3 bay leaves, preferably fresh
1/2 cup extra-virgin olive oil
4 teaspoons za'atar, plus more for serving
5 ears corn on the cob, husked
4 (5-6-ounce) skinless salmon fillets
2 medium heirloom tomatoes, cut into wedges (about 1 1/2 pounds)
1/2 red onion, thinly sliced
Baby arugula or other baby greens (for serving)

Steps:

  • Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water.
  • Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za'atar, and 1 tsp. salt in a small bowl.
  • Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
  • Reduce heat to low, gently add salmon, and poach just until cooked through, about 5 minutes. Transfer to a cutting board with a slotted spoon or spatula and flake into chunks.
  • Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup dressing.
  • Add flaked salmon to corn mixture and toss very gently just to coat with dressing. Transfer to a serving platter or divide among plates. Top with arugula, then drizzle with remaining dressing. Serve with additional za'atar alongside.

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