Hello again, everyone! I’m back after having a magical time in Walt Disney World last week! (see what I did there… ;)) My entire immediate family packed our bags and flew in from three different states to meet together at Disney World for a week. And boy, did we have a fun-packed time! I hadn’t been there in over 17 years (!!) and Philip had never been, so we were due for a trip to the most magical place ever. Seriously, Disney does it all!
Going as an adult made me appreciate all the details, personalization, and exceptional service that much more (who am I kidding, I didn’t even notice as a kid). They make it a magical place for all ages. The classics were all still there (hello Space Mountain!), but from the MyDisney Experience app, PhotoPasses, and FastPass+ to the meal plans and MagicBands (#disneylingo), I felt like it was a completely different and streamlined experience. Never in my life have I had the luxury of checking my bags at the airport and not worrying about them until they showed up in our hotel room. Talk about service!
All the extra perks aside, spending five days with my family creating memories, plus seeing the awe in my four-year-old niece’s face when she got to hug and see all the princesses was the best. Isn’t she the most adorable Belle ever?!
I felt like this was a classic family vacation: On-the-go nonstop until you finally crash each night out of pure exhaustion. From breakfast with Disney characters to dinner with the Disney princesses, parades, and fireworks at the parks, we were out and about all day. I think it’s safe to say that I’m successfully living up my word of the year: Fun! #yearoffun
While my word of the year is fun, I also made a very vague and unmeasurable goal at the last minute: Eat more fish. So far this year (one month in!), I’d say that has also been successful. Disney, thanks for offering Ahi tuna and salmon at almost every meal. :) It was delicious.
You know what else is delicious? This Panko-Crusted Asian Salmon, which is my latest recipe to help increase our fish intake to a weekly basis. Fish is a great, lean source of protein, plus fatty fish like salmon and tuna are filled with healthy Omega-3 fats that can help prevent heart disease, inflammation, and promote brain health. #winning
If I’m going to be eating more fish, I’m going to make sure it tastes good. Panko-Crusted Asian Salmon definitely fills that requirement. The peanut butter sauce with lime juice and chili garlic sauce gives it a fresh kick of flavor for the base layer. The panko-crumb topping provides some extra texture and crunch to this Asian-inspired recipe. Squeeze fresh lime juice on top and you have a quick, healthy meal in 30 minutes. Fast meal for the win!
If you’ve ever been intimidated about cooking salmon at home, this is the recipe you need to put aside those fears and give it a go! The sauce comes together in minutes and assembly consists of slathering on the sauce and panko crumbs — talk about simple! Whether you hardly eat fish or eat it on a regular basis, Panko-Crusted Asian Salmon will have you craving for more.
The only thing that would make this salmon even better….having it in Walt Disney World. :)
Panko-Crusted Asian Salmon
- 4 salmon fillets (about 4 ounces each)
- 1 1/2 Tablespoon natural peanut butter
- 1 Tablespoon reduced-sodium soy sauce
- 1 Tablespoon white wine vinegar
- 1 Tablespoon fresh lime juice (or 1/2 of one lime)
- 2 garlic cloves, minced
- 1/2 teaspoon chili garlic sauce
- 1/8 teaspoon ground ginger
- 1/3 cup whole wheat panko bread crumbs
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Fresh lime wedges, for squeezing
- Cilantro, for garnish, optional
- Preheat oven to 400°. Line a baking sheet with foil, then spray with nonstick spray.
- In a small bowl, add peanut butter, soy sauce, vinegar, lime juice, garlic, chili garlic sauce, and ground ginger. Stir until smooth.
- In another small bowl, add panko bread crumbs, sesame oil, and olive oil. Stir until well combined.
- Pat salmon fillets dry with a paper towel then lightly season tops of fillets with pepper and place on prepared baking sheet. Dollop a quarter of the almond butter mixture on top of each salmon fillet then spread with the back of a spoon (depending on how thick you want the sauce, you may have some leftover). Spoon a quarter of the panko bread crumb mixture on top of each fillet.
- Bake salmon fillets for 8-12 minutes or until panko bread crumbs are golden brown, and salmon is cooked through. Let rest for 3-4 minutes before serving with fresh lime wedges for squeezing and cilantro on top.
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