Slow-cooked salmon with crunchy lemongrass

Name: Slow-cooked salmon with crunchy lemongrass
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: Four 6-ounce center-cut salmon fillets (or two 12-ounce fillets), about 1¼ inches thick at the thickest point, preferably with skin on (but scaled); Salt and freshly ground black pepper; Salt and freshly ground black pepper; Lime wedges (or the sauce described in headnote); 1 tablespoon chopped cilantro; 1 tablespoon chopped mint; 1 tablespoon chopped basil, preferably Thai; 1 tablespoon chopped basil, preferably Thai; 4 tablespoons butter; 1 large clove garlic, peeled; 1 cup bread crumbs, preferably Japanese panko; 1 cup bread crumbs, preferably Japanese panko; 1 small chile, stemmed and seeded; The inner core of 2 stalks lemongrass

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

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 lemongrass
1 small chile, stemmed and seeded

Fish course
Pescatarian

Method

Preheat the oven to 300°F. 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 a