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