It's exactly the right season to make this.
4 teaspoons za’atar, plus more for serving2 medium heirloom tomatoes, cut into wedges Generously salt a large pot of water . 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.Step 3
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 ½ cup dressing.Add flaked salmon to corn mixture and toss very gently just to coat with dressing.
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