Salmon With Corn And Tomato Salad Food

HEIRLOOM TOMATO AND GRILLED CORN PANZANELLA WITH SALMON

Steps:

• Whisk together the vinegar, mustard and honey in a small bowl. Whisk in the olive oil and season with salt and pepper.
• Put the tomatoes, corn, cucumbers and onions in a large bowl, add half of the dressing and toss to coat; season with salt and pepper. Let sit at room temperature for at least 15 minutes.
• Brush the bread slices with the olive oil, season with salt and pepper and tear into pieces. Chop most of the basil leaves, reserving some whole leave for rubbing the salmon and as a garnish. Just before serving, add the bread and chopped basil to the tomato salad.
• Heat a charcoal or gas grill to medium high for direct grilling. Rub each salmon fillet on both sides with some of the basil leaves, brush with canola oil and sprinkle with salt and pepper. Grill until golden brown on both sides and just cooked through, about 3 minutes per side.
• Put the salmon on a platter and drizzle each piece with a little of the remaining dressing. Top with the salad, drizzle with more of the dressing and garnish with basil leaves.

SALMON WITH CORN AND TOMATO SALAD

Steps:

• Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl.
• Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.

SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING

Steps:

• 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.
• Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za'atar, and 1 tsp. salt in a small bowl.
• Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
• 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.
• Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup dressing.
• Add flaked salmon to corn mixture and toss very gently just to coat with dressing. Transfer to a serving platter or divide among plates. Top with arugula, then drizzle with remaining dressing. Serve with additional za'atar alongside.

GRILLED SALMON WITH CORN, TOMATO, AND AVOCADO RELISH

Steps:

• In a medium bowl, add corn, tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 tsp salt, and 1/4 tsp pepper. Toss to combine and set aside.
• Preheat grill to medium high.
• Lightly brush the fillets with olive oil and season flesh side with 1/8 tsp of the Essence, 1/4 tsp salt and a pinch of the remaining pepper. Add to grill, skin side down, and cook until skin is crisp about 4-5 minutes. Turn and cook until the salmon is opaque and medium rare about 4 minutes, or how ever you like your fish cooked.
• Serve with relish on top with the grilled asparagus.

POACHED SALMON ON CORN, TOMATO AND ARUGULA SALAD

Steps:

• For the Salmon:.
• Divide salmon into 4 pieces.
• season the salmon with the kosher salt and set aside.
• Place the next 11 ingredients (thru the lemon) in a stainless or other non-reactive pan and bring to boil. (the carrots are better grated, but I couldn't get the ingredients to list it).
• Turn to low and let simmer, covered for 20 minutes.
• Strain off the solids, put the liquid in a 9" skillet, bring to boil and place salmon fillets into the liquid (add more water to cover if needed).
• poach for 10-15 minutes until just done.
• Chill.
• For the salad:.
• shuck the corn, rub with olive oil and season with salt & pepper.
• grill over a hot grill, turning frequently to char lightly on all sides.
• let cool and cut the corn off the cob.
• mix the corn with the tomatoes (cut in half), argula and onions
• For the dressing:.
• finely chop the shallots.
• whisk together the final 3 ingredients. (please mince shallots finely).
• toss with the salad.
• Divide between 4 plates, place poached salmon on top and finish with Basil Aioli (different recipe).