Teriyaki Salmon Bowls with Crispy Brussels Sprouts

April 28, 2019

 Ingredients

  • 4 lemongrass stalks, bruised and cut into 4-inch pieces

  • 1 fennel bulb (about 14 oz.), sliced

  • 4 scallions, halved crosswise

  • 1/3 cup water

  • 1/3 cup dry white wine

  • 1 (2-lb.) center-cut, skin-on salmon fillet

  • 2 1/2 teaspoons kosher salt, divided

  • 1 teaspoon black pepper, divided

  • 12 ounces Brussels sprouts, quartered

  • 2 tablespoons olive oil, divided

  • 6 ounces shiitake mushroom caps, sliced

  • 1/2 cup pineapple juice

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon cornstarch

  • 1 teaspoon sesame seeds

  • 3 cups cooked brown rice

  • 1 cup matchstick carrots

  • Lime wedges, for serving​

 

CLICK TO COOK

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