Summer is hands-down the perfect season to cook fresh produce, and let it stand out alongside seafood as a lightweight culinary treat. Luckily, this delicious summer salad recipe from Epicurious for a zesty salmon salad with summer corn, heirloom tomatoes, arugula, and a one-of-a-kind za’atar dressing is just the treat for your dinner table this summer.
Ingredients
- 4 salmon fillets, skinless and 5–6-ounce each
- 5 ears of corn-on-the-cob, washed and husked
- 2 whole lemons
- 3 tablespoons of freshly-squeezed lemon juice
- ½ a red onion, thinly sliced
- 3 cloves of garlic, peeled and crushed
- 4 teaspoons of za’atar, plus more for serving
- 3 whole bay leaves, preferably fresh
- 3 sprigs of fresh thyme
- 2 medium heirloom tomatoes or even creole tomatoes if you still have some, cut into wedges (about 1½ pounds)
- A few sprigs of baby arugula or other baby greens (for serving)
- ½ cup of extra-virgin olive oil
- A few dashes of kosher salt, for boiling water
Directions
- You’ll want to begin this recipe by taking a large pot, filling it ¾ full with water, and generously salting the water. The recipe author at Epicurious suggests that the pot of water “should taste like the ocean,” so don’t skimp on the salt. Then, thinly-slice half of 1 lemon, and add it to the water along with your crushed garlic cloves, sprigs of fresh thyme, and fresh bay leaves. Place your pot of herbal, salted water on a stove burner and bring the pot to a boil. Allow the water to boil for at least 3 minutes but no more than 10 minutes in order to properly infuse the water with the lemons, salt, and herbal flavors.
- While your water is boiling or your pot of boiling water is infusing, you’ll want to whisk your extra-virgin olive oil, 3 tablespoons of fresh lemon juice, 4 teaspoons of za’atar, and 1 teaspoon of kosher salt into a small bowl.
- Once your water is properly infused and at a satisfyingly rolling boil, you’ll want to add your ears of corn-on-the-cob to the pot of boiling water and cook the husked ears of corn until they each become bright yellow in coloration and tender. This cooking process should take about 6 minutes in total for the 5 ears of corn, and you’ll want to transfer the ears to a nearby plate, allowing them to cool.
- After the ears of corn-on-the-cob are transferred out of the pot of boiling water, you will go ahead and reduce the burner’s heat to low and gently add your skinless salmon fillets to the water with a cooking utensil. Be sure to be careful and not add the salmon too harshly to the water. You’ll only want to poach the salmon fillets just until they are cooked through, which should take about 5 minutes. Afterward, transfer the fillets to a cutting board with a slotted spoon or a spatula and flake them into bite-sized chunks.
- Meanwhile, use a sharp kitchen knife and slice the corn off of the cob into a large mixing bowl. Add your heirloom tomatoes and red onion to the loose corn kernels. Using a mixing spoon, toss these vegetables with ½ a cup of the salad dressing you made and set aside earlier.
- Add the flaked salmon to your corn mixture, and toss the salad very gently just to coat it with dressing. Afterward, transfer pieces of your summer corn, tomato, and salmon salad to a serving platter or divide the salad among individual plates for serving. Top the salad(s) with the baby arugula and drizzle with the remaining za’atar dressing. Consider serving alongside additional za’atar for a better presentation, and enjoy.
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