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.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Seafood Fish Salmon Corn Tomato Summer Dinner Poach One-Pot Meal Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za'atar, 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.
- 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.
- Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup 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 arugula, then drizzle with remaining dressing. Serve with additional za'atar alongside.
SALMON WITH WARM TOMATO-OLIVE SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes.
- Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon. Per serving: Calories 433; Fat 26 g (Saturated 4 g); Cholesterol 97 mg; Sodium 982 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g
WILD SALMON WITH CORN & PEPPER SALSA SALAD
Marinate heart-healthy fish with spices and serve with colourful sweetcorn and avocado - vegetarians can use halloumi instead
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 13
Steps:
- Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
- Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
- Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.
Nutrition Facts : Calories 530 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 0.2 milligram of sodium
POACHED SALMON ON CORN, TOMATO AND ARUGULA SALAD
Lovely, light summer salad...a great combination of flavors with the grilled corn and the arugula. I serve this with Basil Aioli (recipe to follow) on the side. The salmon can be poached with the enclosed stock recipe or baked or grilled or whatever you like. I think poached is pretty and simple. I usually poach in a stock, so I enclosed the recipe, it isn't necessary to the recipe if you chose a different way.
Provided by me alex
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the Salmon:.
- Divide salmon into 4 pieces.
- season the salmon with the kosher salt and set aside.
- Place the next 11 ingredients (thru the lemon) in a stainless or other non-reactive pan and bring to boil. (the carrots are better grated, but I couldn't get the ingredients to list it).
- Turn to low and let simmer, covered for 20 minutes.
- Strain off the solids, put the liquid in a 9" skillet, bring to boil and place salmon fillets into the liquid (add more water to cover if needed).
- poach for 10-15 minutes until just done.
- Chill.
- For the salad:.
- shuck the corn, rub with olive oil and season with salt & pepper.
- grill over a hot grill, turning frequently to char lightly on all sides.
- let cool and cut the corn off the cob.
- mix the corn with the tomatoes (cut in half), argula and onions
- For the dressing:.
- finely chop the shallots.
- whisk together the final 3 ingredients. (please mince shallots finely).
- toss with the salad.
- Divide between 4 plates, place poached salmon on top and finish with Basil Aioli (different recipe).
Nutrition Facts : Calories 457.4, Fat 26.1, SaturatedFat 3.8, Cholesterol 72.9, Sodium 3828.9, Carbohydrate 22.2, Fiber 4.9, Sugar 5.2, Protein 31.4
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