Lent is coming up soon, beginning this year on February 10, and with the Lenten season typically begins a time known as meatless Fridays in our culture. Many people who observe the religious customs of Lent, traditionally abstain from eating meat (except for seafood) every Friday throughout the 6 or 7 weeks, as well as on Ash Wednesday. This is something my family did growing up and it really helped me learn how to eat fish and other seafood!
Though I haven’t kept up with the customs of Lent over the years, I do integrate more seafood dishes into our dinner menu plan during the Lenten season. It’s good to see my kids acquiring a taste for crab, shrimp, salmon, and other fish. Salmon is one of their favorites, so in case you’re searching for easy Lenten recipes this season, I thought I’d share this quick salmon en escabeche recipe with you!
Salmon en Escabeche Recipe
* Cook time: About 25 minutes. Serves 4.
Ingredients
- 2 Tbsp olive oil
- 1 cup onion, julienned
- 4 salmon fillets, skinless – I found individually-wrapped, wild-caught, skinless salmon fillets in the frozen section of my local Walmart for about $8.
- salt and pepper, to taste
- adobo or garlic powder, to taste
- 4-5 bay leaves
- 1 tsp olives
- 1 tsp (approx.) lemon juice
Directions
- Heat oil in a pan and add onion. Cook on medium heat until onion is translucent.
- Add salmon fillets and season with salt, pepper, and adobo (or garlic powder).
- Add bay leaves, olives, and lemon juice to pan.
- Bring heat to low and simmer until salmon is cooked all the way through, about 15-20 minutes.
This salmon en escabeche recipe is easy to make and cooks fast. The onions add a great flavor and cooking the salmon on low heat helps it become tender. This is really a great dish for the Lenten season and pairs well with rice and vegetables for a simple meal for those meatless Fridays!
What are some of your favorite seafood recipes for the lenten season?
All photos © Melanie Edwards/modernmami™
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