Salmon dishes usher in spring's lighter fare

"Escabeche is a traditional Spanish dish that originated in Persia, where fish or seafood is cooked or pickled in an acidic sauce. The tangy, bright flavors of the marinade perfectly balance the richness of the fish or seafood. It can be served chilled or at room temperature, but be sure to start it the day before; it needs at least 12 hours to marinate."

"People choose to eat less meat for a variety of reasons, from religious and cultural to health benefits. But don't forget: Meat-free dishes taste good, too. With a run of springlike weather and the beginning of Lent, now is a great time to try recipes that are lighter in preparation but not in flavor."

Salmon escabeche is a traditional Spanish dish with Persian origins where fish is cooked or pickled in an acidic sauce. The tangy, bright flavors of the marinade balance the richness of the salmon perfectly. This dish can be served chilled or at room temperature over mixed greens for a lighter meal. The recipe requires marinating salmon slices with shallots, fennel, and parsley in a heated mixture of olive oil and dry white wine for at least 12 hours before serving. The preparation is simple yet produces sophisticated flavors ideal for spring dining and Lenten observance.

Read at Boston Herald