Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Tomato, Salmon & Corn Salad with Za'atar Dressing



2 lemons

3 garlic cloves, crushed

3 sprigs thyme

3 bay leaves, preferably fresh

1/3 C extra-virgin olive oil

3 T lemon juice

4 t za'atar, plus more for serving (see notes at end for alternative spice mix)

5 ears corn on the cob, husked

4 x 180g skinless salmon portions

2-3 medium heirloom tomatoes, cut into wedges (around 750g)

½ red onion, thinly sliced

Baby rocket or other baby greens (for serving)



  1. Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to the water along with the garlic, thyme, and bay leaves. Bring to a boil, then simmer for at least 10 minutes to infuse the water.
  2. Meanwhile, whisk oil, lemon juice, za’atar and 1 t salt in a small bowl. Let it stand to let the flavours develop.
  3. Add the corn to the infused boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
  4. Reduce heat to low, gently add the 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 C of the 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 baby greens then drizzle with remaining dressing. Serve with additional za’atar alongside.


Note 1:  If you can’t find za’atar, make your own by combining the following: 1 T lemon pepper, 3 T dried thyme, 1 T sesame seeds (crushed up a bit), ½ t dried oregano, ¼ t salt.

Note 2:  Feel free to add your own extra salad ingredients e.g. avocado, cucumber or green beans.


Serves 4

Recipe adapted from


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