Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing
A fresh and vibrant summer salad featuring poached salmon, sweet corn, heirloom tomatoes, and a zesty za'atar dressing. This Mediterranean-inspired dish combines the richness of salmon with seasonal vegetables and aromatic herbs.
Ingredients
- •2 tsp Kosher salt
- •2 whole lemons
- •3 cloves garlic cloves
- •3 sprigs thyme
- •3 leaves bay leaves
- •½ cup extra-virgin olive oil
- •4 teaspoons zaatar
- •4 fillets skinless salmon fillets
- •2 medium heirloom tomatoes
- •½ whole red onion
- •2 cups baby arugula
Cooking Instructions
- 1.
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.
10 min
- 2.
Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za'atar, and 1 tsp. salt in a small bowl.
5 min
- 3.
Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
6 min
- 4.
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.
5 min
- 5.
Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup dressing.
5 min
- 6.
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.
5 min