- 4
Ingredients
- 4 4 lemongrass stalks, bruised and cut into 4-inch pieces
- 1 1 fennel bulb (about 14 oz.), sliced
- 4 4 scallions, halved crosswise
- 1/3 cup 1/3 cup water
- 1/3 cup 1/3 cup dry white wine
- 1 (2-lb.) 1 (2-lb.) center-cut, skin-on salmon fillet
- 2 1/2 teaspoons 2 1/2 teaspoons kosher salt, divided
- 1 teaspoon 1 teaspoon black pepper, divided
- 12 ounces 12 ounces Brussels sprouts, quartered
- 2 tablespoons 2 tablespoons olive oil, divided
- 6 ounces 6 ounces shiitake mushroom caps, sliced
- 1/2 cup 1/2 cup pineapple juice
- 2 tablespoons 2 tablespoons soy sauce
- 1 tablespoon 1 tablespoon brown sugar
- 1 teaspoon 1 teaspoon cornstarch
- 1 teaspoon 1 teaspoon sesame seeds
- 3 cups 3 cups cooked brown rice
- 1 cup 1 cup matchstick carrots
- Lime wedges, for serving
Preparation
Step 1
Step 1
Fold a 30- x 18-inch piece of parchment paper in half lengthwise; fold in half again crosswise (short end to short end) to create a 4 layer thick piece. Place folded parchment in bottom of a 6-quart slow cooker, letting ends extend partially up sides.
Step 2
Place half of lemongrass, fennel, and scallions in an even layer on parchment in slow cooker. Add water and wine. Sprinkle salmon with 1 teaspoon salt and 1/2 teaspoon pepper; place on lemongrass mixture. Top salmon with remaining lemongrass, scallions, and fennel. Cover and cook on HIGH until salmon flakes easily with a fork, 1 to 2 hours. Using parchment paper liner as handles, lift salmon from slow cooker, allowing liquid to drain off. Discard mixture in slow cooker. Set salmon aside.
Step 3
Preheat oven to 425°F. Toss Brussels sprouts with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a rimmed baking sheet. Bake in preheated oven until tender and starting to crisp, 20 to 25 minutes. Heat remaining 1 tablespoon olive oil in a skillet over medium-high and cook mushrooms and remaining 1/2 teaspoon kosher salt until tender, 3 to 4 minutes. Add mushrooms to baking sheet with Brussels sprouts; wipe skillet clean.
Step 4
Cook pineapple juice, soy sauce, brown sugar, and cornstarch in skillet over medium, whisking constantly, until thickened, about 3 minutes. Brush 1/4 cup sauce on about 1 1/4 pounds cooked salmon; sprinkle with sesame seeds.
Step 5
Place salmon on baking sheet with mushrooms and Brussels sprouts; broil on HIGH 6 inches from heat until glaze has thickened, about 2 minutes.
Step 6
Divide brown rice among 4 bowls. Top evenly with salmon, Brussels sprouts, mushrooms, and matchstick carrots. Drizzle with remaining sauce; serve with lime wedges.