Salmon Salad with Summer Vegetables and Za'atar Dressing
DATE: September 27, 2022
- Serves: 4
Featured product
While My Za'atar Gently Weeps
Middle Eastern Spice
While My Za'atar Gently Weeps Refill
Middle Eastern Spice
- 4 (5–6-ounce) skinless salmon fillets
- 2 tbsp Healthy OnYou While My Za’atar Gently Weeps Middle Eastern Spice, plus more for serving
- 5 ears corn on the cob, husked
- 3 tbsp lemon juice
- 1 clove garlic, crushed
- ½ cup extra-virgin olive oil + 2 tbsp separated
- 2 medium heirloom tomatoes, cut into wedges
- ½ small red onion, thinly sliced
- 2 cups baby arugula or other baby greens
Directions
- Preheat your grill or stovetop grill pan to low heat
- Set a pot filled halfway with water or steamer large enough contain the corn on the stove under medium heat.
- Wash and pat dry the salmon. In a small bowl, whisk together 2 tbsp of the olive oil and add ¼ tsp sea salt and pepper
- Massage the mixture onto the salmon fillets and set aside
- Meanwhile, whisk the remaining ½ cup of oil, 3 tbsp of lemon juice, 2 tbsp While My Za’atar Gently Weeps, garlic, and 1 tsp salt in a small bowl.
- Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
- Increase the heat on your grill to high and add the salmon. After 2 minutes, reduce the heat to low
- Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with ½ cup dressing
- Turn the salmon after 5 minutes and cook for another 5 minutes on the grill-about 10 minutes total depending on thickness.
- Remove from the grill and flake into small chunks. Add the 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.
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