grilled salmon, tomato, and corn salad with Za'atar dressing

Ingredients:

  • 4 salmon fillets
  • 2 ears of corn
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped

Za’atar Dressing:

  • 1/4 cup olive oil
  • 1 tablespoon Za’atar spice
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste

 

Instructions:

  1. Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill the salmon for 4-5 minutes per side, or until cooked through.

  2. While the salmon is cooking, prepare the corn. Brush the ears of corn with olive oil and season with salt and pepper. Grill the corn for 10-12 minutes, turning occasionally, until lightly charred. Once cool enough to handle, cut the kernels off the cob.

  3. In a large bowl, combine the cherry tomatoes, sliced red onion, and corn kernels. Toss with 2 tablespoons of olive oil and season with salt and pepper.

  4. To make the Za’atar dressing, whisk together the olive oil, Za’atar spice, minced garlic, lemon juice, salt, and pepper in a small bowl.

  5. Once the salmon is cooked, flake it into large pieces and add it to the bowl with the tomato and corn mixture. Drizzle the Za’atar dressing over the top and toss gently to combine.

  6. Sprinkle the chopped parsley over the salad and serve immediately. Enjoy your delicious grilled salmon, tomato, and corn salad with Za’atar dressing!

 

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