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.
7. Transfer to a serving platter or divide among plates. Top with arugula, then drizzle with remaining dressing. Serve with
   additional za’atar alongside.

By: Anna Stockwell, Epicurious
Photo by Emma Fishman, food styling by Anna Stockwell