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 a recipes that are lighter in preparation but not in flavor. (We’re following the Lenten rule and allowing fish.)

Marinate salmon in an Asian sauce before mixing it up with noodles, baby bok choy and peanuts. Try your hand at salmon escabeche, a traditional Spanish preparation that’s ceviche-adjacent, and serve it atop a bed of fresh greens for a lighter meal that evokes warmer weather.

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. From “Tapas Espana: 70 Easy Recipes for Gathering and Sharing,” by Catherine Cogliandro Alioto (Weldon Owen, 2026).

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Salmon Escabeche

INGREDIENTS

1 lb. wild-caught salmon fillet, cut crosswise into 1-in.-wide slices

1 ½ tsp. kosher salt

2 tsp. freshly ground pepper

1 shallot, thinly sliced

½ fennel bulb, trimmed and thinly sliced

4 sprigs fresh parsley, coarsely chopped

¼ c. extra-virgin olive oil

⅔ c. dry white wine, such as Albarino

4 c. mixed greens

2 tbsp. finely chopped fresh tarragon, for garnish

DIRECTIONS

In a glass dish, place the salmon slices and season well with salt and pepper. Add the shallot, fennel and parsley.

In a small saucepan, heat the oil and wine over medium-high heat and boil for 1 minute. Immediately remove from heat and pour the mixture over the salmon. Cover and set aside until cool. Transfer to the refrigerator and let the salmon marinate for at least 12 hours.

To serve, gently toss the greens with the vinaigrette from the marinade. Place the salmon pieces on top of the greens. Garnish with tarragon and serve. Serves 4.

You can swap the salmon for prawns, chicken or pork tenderloin, or use any sort of noodles you wish. To get ahead, make the dual-purpose satay sauce/marinade the day before or in the morning. From “Clodagh’s Happy Cooking,” by Clodagh McKenna (Kyle, 2026).

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Salmon Satay Noodles

INGREDIENTS

For the sauce:

⅔ c. (5 ½ oz.) soy sauce

Finely grated zest and juice of 2 limes

½ c. (4 oz.) toasted sesame oil

2 tbsp. honey

2 tbsp. rice wine vinegar

3 cloves garlic, crushed

1 (2-in.) piece of ginger root,
peeled and finely sliced or grated

2 tbsp. hoisin sauce

2 tbsp. peanut butter, preferably smooth

2 tbsp. water

For the noodles:

2 salmon fillets with skins

2 tsp. olive oil

2 egg noodle nests

1 large red pepper, finely sliced

2 heads of baby bok choy, halved

1 tbsp. chopped roasted peanuts

1 green onion, finely sliced

1 tbsp. chopped cilantro leaves

1 lime, halved, for serving

DIRECTIONS

To make the satay sauce: Place all the ingredients in a blender, or use an immersion blender, and blitz until you reach a smooth consistency.

To make the salmon: Place the salmon fillets in a bowl, pour over half the sauce and turn to coat all over. Cover and place in the refrigerator for at least 30 minutes, or up to overnight.

Set a frying pan over medium heat and add the olive oil. Remove the salmon fillets from the marinade, shaking off the excess, and place them in the hot pan, skin-side down. Sear for 5 minutes, or until the skin has browned, then turn and cook until opaque, 1 to 2 minutes. Transfer the salmon to a plate, cover and allow to rest.
Cook the noodles according to the package instructions, then drain and set aside.

Add the red pepper and bok choy to the frying pan and cook, stirring constantly, for 2 to 3 minutes, or until crisp-tender. Add the rest of the satay sauce to the frying pan and heat through. Finally, tip in the noodles and toss to coat with the sauce.

Distribute the noodles and vegetables between warmed bowls and top with a salmon fillet. Sprinkle with peanuts, green onion and cilantro and serve with lime halves. Serves 2.

Tribune News Service