Thispoached salmonspends 1 to 2 hours in the slow cooker for a tender, not dry fillet.
We paired the fillet with brown rice, Brussels sprouts, and shiitake mushrooms for a tasty meal inone-bowl.
Ingredients
4lemongrass stalks, bruised and cut into 4-inch pieces
1fennel bulb (about 14 oz.
Credit: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
), sliced
4scallions, halved crosswise
1/3cupwater
1/3cupdry white wine
1(2-lb.)
Place folded parchment in bottom of a 6-quart slow cooker, letting ends extend partially up sides.
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.
Preheat oven to 425F.
Bake in preheated oven until tender and starting to crisp, 20 to 25 minutes.
Add mushrooms to baking sheet with Brussels sprouts; wipe skillet clean.
Brush 1/4 cup sauce on about 1 1/4 pounds cooked salmon; sprinkle with sesame seeds.
Divide brown rice among 4 bowls.
Top evenly with salmon, Brussels sprouts, mushrooms, and matchstick carrots.
Drizzle with remaining sauce; serve with lime wedges.
