Guys, I am a mere 24 hours away from VACATION, and I can barely contain my excitement. I’m supposed to do work today? Doubtful. Pretty doubtful.
Where are we going, you ask? Maine! I’ve never been and I can’t wait. My husband is having a big birthday this weekend, so we’re taking a long weekend to go to Portland and Bar Harbor. So far the plan is to go hiking in Acadia, go to a fancy seafood dinner, enjoy a sunset cruise on the water, and eat tons of blueberries and whoopie pies. He also thinks we’re going to do some kayaking, but I’m not all that confident in my upper-body strength (his suggestion that I spend this week “doing some push-ups” to get ready went over like a lead balloon).
So! If you guys have any recommendations for Portland and Bar Harbor, let me know! We’ll also be in Boston and New Hampshire (briefly), so recommendations welcome there, too. Another cool thing about this trip — it’ll knock three more states off of my haven’t-visited-yet list. After this, I’ll only have six more to go!
In celebration of our upcoming #mainecation (you know that’s the instagram hashtag I’ll be using, come on), how about some seafood? Not lobster, sadly, but something from the deep blue sea!
COCONUT PANKO SALMON (inspired by this recipe)
2 salmon filets, skin removed
2/3 cup panko breadcrumbs
2/3 cup coconut flakes (I used sweetened, either way works)
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
salt and pepper
2 tbsp melted butter
1. Preheat oven to 400. In a small bowl mix the coconut, panko, chile powder, cumin, paprika, and a couple dashes of salt and pepper. Mix well and add half to a shallow plate (add more as needed).
2. Pat salmon filets dry with paper towels, then brush with melted butter. Dredge in crumb mixture and, using fingers, pat crumbs in place.
3. Place salmon filets on baking sheet and bake 12-15 minutes, until salmon is cooked through and flakes easily with fork.
Loved this! Salmon, panko, coconut, cumin, butter…many of my favorite things in one quick and tasty dish!