SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING
When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Seafood Fish Salmon Corn Tomato Summer Dinner Poach One-Pot Meal Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
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.
SUMMER CORN SALAD
Steps:
- Remove kernels with paring knife and place in large bowl. Add tomato, onion, and green pepper. Toss to combine. Add lime juice and olive oil. Snip in cilantro and season with salt and pepper. Serve.
SUMMER CORN SALAD
Steps:
- Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
- In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
SALMON WITH CORN AND TOMATO SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
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 SALAD
This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.
Provided by Eileen
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
- In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g
TOMATO, CORN & AVACADO SALAD WITH CILANTRO LIME DRESSING
A refreshing and easy summer salad, one of my go-to side dishes with grilled meats. It's a modified version of several different recipes I've seen online.
Provided by lmccandless
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put frozen corn in large serving bowl. Chop tomatoes in half and add to corn. Allow these to sit while making the dressing.
- Combine all dressing ingredients in a small bowl. Mix very well. Add to corn and tomato.
- Chop 2-3 avocado. I prefer ones that are just barely ripened so they don't get too mushy in the salad. If you are making this in advance, wait to to add the avocado so it doesn't turn brown.
- Add the cheese and stir gently.
- If you allow this to sit up to an hour before serving, the flavors blend together beautifully.
Nutrition Facts : Calories 526.4, Fat 41.5, SaturatedFat 11.4, Cholesterol 44.2, Sodium 664.2, Carbohydrate 28.2, Fiber 7.2, Sugar 3.4, Protein 16.7
SUMMER CORN SALAD
This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CORN TOMATO SALAD
This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.
Provided by SMITH8CLAN
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
- In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 17 g, Fat 10.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 14.6 mg, Sugar 5 g
LEMON GRILLED SALMON WITH CORN SALAD
A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.
Provided by WiGal
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
- For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
- Lightly coat both sides of salmon with nonstick spray.
- Sprinkle seasoning mixture over salmon fillets.
- For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
- For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
- Sprinkle a bit of paprika on the salmon.
- Mix blueberries into the corn salad and serve grilled salmon with corn salad.
- Garnish with lemon slices and/or fresh basil sprigs.
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