I have never poached salmon before but for this recipe, Salmon, Corn, Tomato & Arugula Salad I had to try! I like my salmon many ways… broiled, pan-seared, BBQ etc. When I saw this recipe for a one-pot dinner where the salmon was poached, I had to try it!
I posted this recipe a few summers ago but it is great any time of year!
The recipe is from epicurious, Summer Corn, Tomato,and Salmon Salad with Za;atar dressing
The recipe is for 4 servings, but I did not want leftovers, so I made it for 2…dinner was just Murray & I.
This was so simple to make actually. All done in one pot… it didn’t take very long at all. It was a really hot day here & this was a perfect meal. Once the salad was done, I put it in the fridge to chill since I tasted it after I added the warm salmon, but the corn was at room temp so I thought I would just like this salad chilled. ohm & I also added more arugula…
Here is the recipe, slightly adapted from he recipe on epicurious *** I am giving you the recipe to serve 2… as I made it. If you want to make it for 4, you can add enough salmon pieces & extra corn & tomatoes. I seasoned the cooking liquid exactly the same as the original recipe so you would only have to increase the other ingredients..or click on the link above & get the original recipe!
For the Cooking Water
1 lemon *** you will use half of the lemon in the water & juice of the other half for the dressing
1 clove garlic, minced
3 sprigs of fresh thyme *** I never use a whole container of thyme, so I washed the leftover & popped it in the freezer
3 bay leaves
The dressing *** this is the full recipe for the dressing Best to make more so you have enough if you use a lot of arugula
1/2 cup olive oil
4 tsps za’atar
3 tbsp lemon juice
1 tsp salt
2 ears of corn, husked
2 skinless salmon fillets *** I used frozen portioned salmon pieces from Costco
3 Roma tomatoes *** the type of tomato is up to you…whichever you like!
1/4 of a red onion *** if you like lots of red onion add more
baby arugula *** the amount is up to you..I washed a whole package
- Get a large pot & fill it with water. Generously salt it, the recipe says to salt it so it tastes like the ocean! I used regular table salt & dumped a bunch in
- Slice 1/2 a lemon thinly & add the lemon to the water
- Add the garlic, thyme & bay leaves to the water
- Bring the water to a boil, then let it boil for a few minutes… around 3-10 minutes the recipe said so the water is infused with the seasonings
- Add the corn to the boiling water & cook it for about 6 minutes until it is tender.
- While the corn is cooking, make the dressing, I used a jar so I could shake this together…but you can use a bowl & a whisk…combine the lemon juice, za’atar & salt together, set aside
- Remove the corn the water when it is cooked & set aside to cool
- Lower the heat on the stove to LOW & gently add the salmon..
- Poach the salmon until it is cooked through, mine took a bit longer then the time suggested in the recipe since it was frozen. Fresh might take about 5 minutes, I actually forgot to time it but at 5 minutes I checked & it was not cooked enough, so I kept checking..it did not take long actually
- While the salmon is cooking, prepare the other ingredients…
- Cut the tomatoes into pieces, I like my tomato slices thin so I cut each Roma tomato into 8 slices & removed the seeds. set aside
- Thinly slice the red onion.set aside
- Ok, so by now your fish might be ready. I gently removed the salmon from the cooking liquid & set it aside until I was ready to add it to the salad
Lets put the salad together now
- Add the arugula to a large bowl… use as much as you like, my suggestion would be about 1/3 of the package to start
- Cut the corn off the cob right into the bowl
- Add the prepared tomatoes & red onion
- Add some of the dressing & toss together *** the dressing recipe is for 4 pieces of salmon & 5 ears of corn, so you will not need all of the dressing, just add as much as you want to suit your taste
- Now, chunk the salmon & add the salmon to the salad
- Gently toss it through or leave it on top if you like!! You can drizzle more dressing over the salad if you like
You can eat this now at room temperature or chill in the fridge until it is as cold as you like!