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, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in.

YIELD 4 servings 
ACTIVE TIME 35 minutes 
TOTAL TIME 35 minutes

INGREDIENTS

  • Kosher salt
  • 2 lemons
  • 3 garlic cloves, crushed
  • 3 sprigs thyme
  • 3 bay leaves, preferably fresh
  • 1/2 cup extra-virgin olive oil
  • 4 teaspoons za'atar, plus more for serving
  • 5 ears corn on the cob, husked
  • 4 (5–6-ounce) skinless salmon fillets
  • 2 medium heirloom tomatoes, cut into wedges (about 1 1/2 pounds)
  • 1/2 red onion, thinly sliced
  • Baby arugula or other baby greens (for serving)

PREPARATION

  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.
  2. Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za’atar, and 1 tsp. salt in a small bowl.
  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 1/2 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.




 source: www.epicurious.com

Comments

Post a Comment

Popular posts from this blog

PAN-FRIED FISHCAKES

-
Image
Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise. YIELD  Makes 12 fishcakes INGREDIENTS Cooking oil, olive or vegetable 1 yellow onion, diced 1 carrot, finely diced 1 celery stalk, finely diced Salt 1 lime 1 pound cod fillet, or other mild white fish Freshly ground black pepper 1/3 cup heavy cream 1/4 cup chopped cilantro leaves and stems 1 jalapeño, seeded and finely diced (or less or more) 3 1/2 cups fresh bread crumbs 4 eggs 1 cup all-purpose flour PREPARATION Heat a skillet to high and add 1/4 cup cooking oil, then the onion, carrot, celery, and 1/2 teaspoon salt. Stir until it gets going, then turn to medium and cook, stirring occasionally, until the vegetables are soft and browned very lightly, if at all, about 20 minutes. Use a lid or a splash of water if it's coloring too much before getting soft. Turn the mirepoix out ont...
Read more

Avocado & smoked salmon spelt spaghetti

-
Image
Spelt pasta lends this dish a lovely nutty flavour and is higher in fibre than regular pasta. Complete with smoked salmon and avocado tossed with lemon and parsley Prep: 5 mins  Cook: 10 mins  Serves 2 Easy Ingredients 200g spelt spaghetti 1 ripe avocado, stoned and peeled 2 tbsp extra virgin olive oil 1 garlic clove 1 small bunch parsley 1 lemon 100g smoked salmon trimmings, sliced into strips Method Cook the spaghetti in boiling salted water following pack instructions. Meanwhile, put the avocado in a food processor along with the oil, garlic, half the parsley, a good squeeze of lemon and a large pinch of seasoning. When the pasta is cooked, reserve 100ml of the cooking water and drain. Toss the avocado sauce through the pasta with the salmon and the reserved cooking water. Season with lots of black pepper and another squeeze of lemon, to taste. Chop the remaining parsley and stir through to serve. source: www.bbcgoodfood.com
Read more