Cooking Lesson #897: Mediterranean Flaky Salmon Salad

…from the Perspectives’ Kitchen

How you doin’? Summer veggies are at their prime this time of year. So now is the best time to go to your local farms and farmer’s markets and shop for the finest produce available. I can eat corn in various forms any time of year, but especially in the summer when it is at its crisp, sweet best. I like to add corn to wraps and salads for the sweetness and crunch it adds. And if you grill it first you add flavor dimension to the mix.
 
In this recipe, I’ve infused the cooking water with garlic, thyme, and bay leaves, and then blanched the corn in it for a few minutes, so it’s full of flavor but still pops when you bite into it. We also cut the corn from the cob in chunks/rows, so that it has a fresher presence in the salad.
 
Then I toss the corn together with flakes of crispy salmon, fresh veggies and peppery arugula. It’s dressed in an olive oil and za’atar, (an aromatic Middle Eastern spice blend made with toasted sesame seeds), thyme, marjoram and sumac. The result is a delightful summer salad with a refreshing, flavorful and satisfying taste.
 
This salad travels well, so I like to make it, pack it, and take it on the go. It’s particularly nice for picnics at the beach, the jazz concert in the park or just the back yard.
 
Prep time:  20 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
Kosher salt
2 lemons
3 garlic cloves, crushed
3 sprigs thyme
3 bay leaves, preferably fresh
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
4 teaspoons za'atar seasoning, plus more for serving
1 teaspoon kosher salt
5 fresh ears corn on the cob, husked
4 6-ounce skinless salmon fillets
2 medium heirloom tomatoes, cut into wedges
1/2 thinly sliced medium red onion
4 cups baby arugula, for serving
Kosher salt, to taste
Freshly-ground pepper, to taste
 
Directions

1. Generously salt a large pot of water (it should taste like the sea).
2. Thinly slice half a lemon and add slices to the water along with the garlic, thyme, and bay leaves.
3. Bring the water to a boil and keep it boiling for 10 minutes, so the herbs can infuse the water.
4. Meanwhile, juice the remaining lemons until you have about 3 tablespoons of juice.
5. In a small bowl, whisk the lemon juice together with the 1/2 cup of olive oil, za’atar and salt.
6. Add the corn cobs to the boiling water and blanch until it’s bright yellow and tender, about 6 minutes.
7. Transfer the corn to a plate to cool.

​To make the salmon

1. In a nonstick sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
2. Season the salmon with salt and pepper, gently place it in the pan and sauté it for 3 minutes or until golden brown. Flip it and cook the second side for 3 more minutes.
3. Transfer the salmon to a cutting board to cool and then use a fork to flake it.
4. When the corn is cool, cut the kernels off the cob and place them in a large bowl. (Cut the cob in half, stand it on its wide end, and slice down the length of the cob.)
5. Add the tomato wedges, sliced onion, and a 1/2 cup of the dressing. Toss to combine.
6. Add the flaked salmon to the salad and toss very gently to coat it with dressing.
7. Divide and transfer to 4 salad plates.
8. Top lightly with arugula, drizzle with the remaining dressing and serve with salt and pepper grinders and a little extra za’atar seasoning.

ChefSecret:  If you have extra za’atar seasoning you can use it as a rub for grilled meats and veggies, swirl it into spreadable cheese or hummus or whisk it into breadcrumbs to give fried fish, chicken and onion rings a Mediterranean twist.

Quip of the Day:  A blonde walks into a library.
She asks the librarian, “Can I get the salmon salad?”
The librarian answers, “Sorry, this is a library.”
The blonde responds, “Oh, right! (this time whispering) Can I get a salmon salad?”
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Salad #Entree #SalmonSalad #MediterraneanSalmonSalad #Zaatar #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
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