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

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. 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. 2.

   Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za'atar, and 1 tsp. salt in a small bowl.

   5 min

3. 3.

   Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.

   6 min

4. 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. 5.

   Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup dressing.

   5 min

6. 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