epicurious4.5
Summer Corn, Tomato, and Salmon Salad With Za'atar Dressing
When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner. Poach salmon in flavored corn-cooking water.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Anna Stockwell📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●spatula
- ●cutting board
📝 Preparation Steps
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.
bay leaves, preferably fresh3
2
Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za’atar, and 1 tsp. salt in a small bowl.
za’atar, plus more for serving4 teaspoons
3
Add corn to boiling water and cook until bright yellow and tender, about ⏱️ 6 minutes. Transfer to a plate.
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
Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with ½ cup dressing.
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.
za’atar, plus more for serving4 teaspoons
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