Esta salada de salmão e favas é uma refeição de verão perfeita, leve, fresca e cheia de cor. A combinação do salmão grelhado com as favas tenras, o queijo feta salgado e os tomates cherry doces cria um equilíbrio de sabores e texturas delicioso. É um prato rápido de preparar, nutritivo e ideal para um almoço saudável ou um jantar leve.

Ingredientes

  • 100g de Miolo de fava
  • 1 Posta de Salmão
  • Sal e Pimenta q.b.
  • Queijo feta (a gosto)
  • 50g de Tomates Cherry
  • 6 Folhas de Mangericão
  • 3 c.s. de Azeite
  • Sumo de 1/2 Limão

Preparação

  1. Grelhe o salmão apenas temperado com sal e pimenta. No grelhador coloque também os tomates para que ganhem alguma cor. Retire e reserve.
  2. Num almofariz, coloque o mangericão e umas pedrinhas de sal. Triture. (Se não tiver almofariz, pode picar as ervas finamente).
  3. Junte o azeite e o sumo de limão e misture. Retire de sal e pimenta se necessário.
  4. Num prato coloque as favas, alguns pedaços se salmão, o feta esfarelado, os tomates e regue com a vinagrete.
  5. Sirva de imediato.

For a taste of summer on a plate, here is a bright and beautiful salad, translated for your enjoyment.

Salmon and Broad Bean Salad

This vibrant, protein-packed salad is the epitome of fresh, simple, and healthy eating. It beautifully combines flaky, grilled salmon with tender broad beans, salty feta cheese, and sweet, lightly blistered cherry tomatoes. It’s a dish that’s both light enough for a warm day and substantial enough to be a satisfying meal on its own, making it a perfect choice for a quick midweek lunch or a light, elegant dinner.

The star of the dish is the simple basil vinaigrette, made by crushing fresh basil leaves with salt to release their fragrant oils before whisking with olive oil and lemon juice. This creates a dressing that is intensely aromatic and brings all the elements of the salad together. For a variation, you could add other fresh, soft herbs like mint or parsley to the vinaigrette.

While the recipe is fantastic as it is, you can easily adapt it. If fresh broad beans aren’t in season, frozen ones work perfectly well; just be sure to blanch them briefly. For extra crunch, try adding some toasted pine nuts or sunflower seeds. This salad is best served immediately while the salmon and tomatoes are still slightly warm, creating a wonderful contrast with the fresh beans and creamy feta.

Ingredients

  • 100g podded broad beans (fava beans)
  • 1 Salmon fillet
  • Salt and Pepper, to taste
  • Feta cheese (to taste)
  • 50g Cherry Tomatoes
  • 6 Basil leaves
  • 3 tbsp Olive Oil
  • Juice of 1/2 Lemon

Preparation

  1. Season the salmon fillet with just salt and pepper and grill it. Place the cherry tomatoes on the grill at the same time so they get some colour and soften slightly. Remove both from the grill and set aside.
  2. In a pestle and mortar, place the basil leaves with a few crystals of coarse salt. Grind them into a paste. (If you don’t have a pestle and mortar, you can chop the herbs very finely).
  3. Add the olive oil and lemon juice to the basil paste and mix well. Check for seasoning and add more salt and pepper if necessary.
  4. To assemble the salad, arrange the broad beans on a plate, flake over pieces of the grilled salmon, crumble over the feta, and add the grilled tomatoes. Drizzle with the vinaigrette.
  5. Serve immediately.