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Slow-cooked salmon with crunchy lemongrass
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
You can make a quick sauce for this dish if you like, and, if you plan to serve it with rice, it’s a good idea: Combine ½ cup canned unsweetened coconut milk, 1 tablespoon nam pla (Thai fish sauce), and ¼ cup fresh lime juice in a small saucepan and warm gently. Spoon around the cooked salmon just before serving (omit the lime wedges).
Ingredients
- The inner core of
2 stalks 1
Method
Preheat the oven to . Mince together the lemongrass, chile, and garlic. Put the butter in a medium skillet and turn the heat to medium-high. When it melts, sauté the lemongrass mixture in it for about 2 minutes, stirring occasionally. Add the bread crumbs a300°F
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