April is an important month for most Christians who still observe Lent which begins on Ash Wednesday and ends Easter Sunday. This event is observed mainly in the Anglican, Eastern Orthodox, Lutheran, Methodist, and Roman Catholic Churches.
Where I came from, the observance of Lent is very colorful and elaborately ritualistic. Devotees are literally crucified to a wooden cross out of personal conviction and belief that by doing the crucifixion, they will be redeemed from their sins. I’m sure modern-day believers would raise eyebrows on these practices. But it’s a tradition and people from my culture have lived through such traditions for centuries that observance of the Lent has become more of a ceremonial rather than personal devotion.
For the believers, the purpose of Lent is to prepare them for the (Sunday) Resurrection of Christ through prayer, penitence, and self-denial. Yes, self-denial of everything pleasurable… and one of which is eating meat dishes. Even those modern or non-Orthodox Christians sometimes would like to express their penance by abstaining from consuming any meat dishes.
Photo source: CNN.com
For the month of April, Six Tastes Kitchen is bringing you various non-meat recipes in the observance of the Lent tradition. Here is one very easy recipe for this week.
Yield: 2 Servings
* Salmon fillet – 2 medium pcs.
* Spices: 1 tsp each (paprika, onion powder, garlic powder)
* Salt and pepper – to taste
* Egg – 1 beaten
* Breadcrumbs – as needed
* Olive oil – as needed
* Vegetable garnish: chopped onions and 1 bag of spinach
1. Season salmon with salt, pepper and the rest of the spices.
2. Dip salmon in egg.
3. Then dredge in bread crumbs to cover surface completely.
4. Lay salmon on paper-lined sheet pan.
5. Brush top of salmon with olive oil.
6. Bake uncover for 25-30 minutes @ 350F.
7. For side vegetable garnish, sauté onions and spinach.
8. Season vegetables with a pinch of salt and pepper.
Thank you for reading and happy cooking!