Tomato, Salmon & Corn Salad with Za'atar Dressing
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 150-170g 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)
- 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.
- Meanwhile, whisk oil, lemon juice, za’atar and 1 t salt in a small bowl. Let it stand to let the flavours develop.
- Add the corn to the infused boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
- 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.
- Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with ½ C of the 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 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.
Recipe adapted from Epicurious.com