Crispy Salmon With Charred Summer Veggies
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this nutritious warm-weather dish.
Ingredients
- 2 red bell peppers
- extra-virgin olive oil
- 1 sprig fresh rosemary
- 5 cloves garlic, divided
- 3 ears of corn
- salt and pepper (to taste)
- za’atar (optional)
- 8 ounces of labneh
- 3 artichokes, trimmed
- 4 salmon fillets (approximately 6 ounces each)
Directions
- Blister red peppers in oil in a large skillet over medium/high heat by turning them every 4 to 5 minutes until pleasingly blackened. Once they’re blistered, drop the peppers in a metal bowl and cover. When they’re cool enough to handle, peel peppers, slice them into fifths, then submerge them in extra-virgin olive oil with the fresh rosemary and 2 garlic cloves. Refrigerate. (This can be done a few days in advance.)
- Pull back corn husks and char corn in a large skillet over medium/high heat or on a grill. Shave corn into a bowl, tossing in a little salt, pepper, za’atar (a Middle Eastern spice blend), and extra-virgin olive oil.
- Grate remaining fresh garlic (plus more, if you’d like) into labneh and season with salt. Add enough garlic that you would feel uncomfortable getting close to a business associate after eating this. Mix to combine.
- Steam artichokes until tender. When cool enough to touch, peel away leaves. Remove the chokes from the hearts and quarter the hearts.
- Preheat oven to 350 degrees. Season salmon generously with salt and pepper and place in a hot pan, skin side down. Placing a spatula on top to keep fish from rising up, brown the surfaces of the fillets for 1–2 minutes before finishing in oven. Bake until they reach your desired internal temperature—the FDA recommends at least 145 degrees—or for about 12–15 minutes.
- Dollop labneh onto a plate, making a bed with the combination of artichokes, charred corn, and peppers on top, then add a crispy fillet. Dust with a little more za’atar, if desired, and enjoy.