Ingredients
2 lemons
3 cloves garlic, crushed
1 teaspoon thyme
3 bay leaves
1/2 cup extra-virgin olive oil
4 teaspoons za'atar, plus more for serving
5 cobs corn, husked
1 pound salmon fillets, skin removed
1 1/2 pounds tomatoes, cut into wedges
1/2 red onion, thinly sliced
Preparation
Generously salt a large pot of water and bring to a boil. Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Boil at least 3 minutes.
Combine oil, 3 Tbsp. lemon juice, 4 tsp. za’atar, and 1 tsp. salt in a jar. Shake well.
Cook the corn until bright yellow and tender, about 6 minutes. Transfer to a tray to cool.
Reduce heat to low, gently add salmon, and poach just until cooked through, about 5 minutes.
Slice corn off the cooled cobs into a large bowl. Add tomatoes and onion, then toss with enough dressing to just coat.
Flake the salmon, add to the corn mixture and toss very gently just to combine.
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Serve on a bed of baby greens.