A grilled salmon and asparagus salad and topped with tomatoes that have been burned and feta cheese is simple but classy!
I could start this post off in a relaxed way. I've been walking up and down heaps of cobblestone streets, eating around the city with Roaming Free, and enjoying the sun that hid for the first two weeks. All of that is true.
But if you saw my Snapchat from last week, you know something else crazy happened: I got robbed! Totally. The main thing that drives me crazy is that it was so textbook, and I was an idiot.
After two weeks in Portugal, I was too used to the city, my apartment, and knowing how to get around. The short story is that after a day of sightseeing, I walked back to my apartment and stopped for a minute on Baixa's busy, touristy streets. I wanted to take a quick picture of the buildings in the "golden hour" light, with a street performer in the background who was drawing a crowd.
I took the picture, then got hit from behind, which made me grab my backpack and pull it around to the front. In an instant, the wallet was gone, the zipper was undone, and no "suspicious" person was in sight (as I frantically scanned the crowd). All my money, driver's license, ATM card, and credit cards are gone.
I've been to 38 countries, and I should count my blessings that I haven't been robbed yet. Because, well, it just stinks. It's a terrifying situation that makes your heart beat fast and gives you a rush of adrenaline like nothing else.
But the story gets even worse from here. I had my favourite Pacsafe backpack on. The one that clips the zippers so thieves and pickpockets can't easily open them. Ugh!! So where did I make a mistake? I had just gotten something to eat, got lazy, and thought, "Oh, I'm only two blocks from home," so I didn't bother to zip up my pants again—big BIG mistake.
Thanks to the kindness of my new friends in Lisbon and my mom, who sent me money, I was only out of sorts for about 24 hours. I know that things could have been a lot worse. Tap on the wood.
We'll move on to this tasty salad (I promise), but I have one more thing to say. If something terrible like this happens to you in a foreign country, you must stay positive and not let it change your feelings about the country. Portugal has been amazing, and I love Lisbon. I won't let one thief ruin all the beautiful memories I've made there.
The funny part about this salad and when it came out is this. I made this recipe before I left, but since I've been here, I've been eating salmon salads like crazy. There is a lot of fish in Lisbon, and salmon salads have been me "in-between" meals when I've had too much cod or sardines on the grill. I'll share some photos on Instagram soon.
Did I mention that eating natural, healthy, gluten-free food in Portugal has been straightforward? When I return home, I'll post a Lisbon City Guide with all the places I liked best, so watch for it.
Enjoy this tasty salmon, asparagus, and blistered tomato salad in the meantime. Tomorrow, I'm going on a day trip to Sintra, which I'm sure I'll be Snapping, and my backpack will be closed the whole time. Guaranteed!
- 1-2 tablespoons of olive oil are heated to medium heat in a sauté pan. Stir for 30 seconds after adding the garlic powder. When the asparagus is cooked, add it, season it with salt and pepper, and cook for another 4-5 minutes. Put the asparagus on a platter after removal.
- The tomatoes should be cooked in the same sauté pan with one tablespoon of olive oil over medium heat. Before stirring, let them sit for 2 minutes to blister. Cook for an extra two to three minutes while stirring. On a platter, remove the tomatoes.
- Salmon should be placed in the same sauté pan, skin side down, and cooked for two to three minutes over medium heat. Salt and pepper the top side of the meat. When the salmon is about cooked, flip it over and cook for 1-2 minutes.
- Divide the salad greens between the two dishes before serving. Add tomatoes, half the asparagus, and a piece of fish. Sprinkle some feta cheese on top and sprinkle some dressing over it.
What ingredients are in a salmon salad?
Salmon, cucumber, red onions, red bell peppers, avocado, and lettuce should all be placed in a sizable salad dish. All of the ingredients should be mixed. Pour the just-squeezed lemon juice and olive oil into a mason jar. Whisk everything while adding salt and pepper.
What makes salmon salad healthy?
Potassium and omega-3 fatty acids (EPA and DHA) are abundant in salmon. Along with potassium, omega-3 and -6 fatty acids significantly improve heart health by reducing arterial inflammation, lowering cholesterol, and maintaining blood pressure levels.
What three components can be found in the salmon feed?
Fishmeal, fish oil, bones, chicken meat, feathers, soybeans, and corn can all be used to make salmon feed.
With which vegetables does salmon pair best?
When you prepare salmon in the future, serve it with one of these delectable vegetable side dishes. Summertime sides should include vegetables like cucumber, spinach, broccoli, and zucchini. Also, creating these healthful sides takes 30 minutes or less.
Salmon is a fantastic lunch option because it is a wealthy source of omega-3 fatty acids. When it comes to seafood, salmon has long been considered standard. If you want to include fish in your supper, salmon—canned pink salmon or the packaged variety—makes for a comparatively quick lunch. Salmon is incredibly healthy and has between 142 and 200 calories when eaten raw. It is also a fantastic source of omega-3. Salmon pairs well with various foods, although veggies are a favourite complementary dish.