Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe

Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Active Time:
35 Mins
Slow-Cooking Time:
2 Hours
Total Time:
2 Hours 45 Mins
Yield:
Serves 4 (serving size: 3/4 cup rice, 1/2 cup Brussels sprouts, about 4 oz. salmon)
Paige Grandjean

This poached salmon spends 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 in one-bowl.

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

How to Make It

Step 1

Fold a 30- x 18-inch piece of parchment paper in half lengthwise; fold in half again crosswise (short end to short end) to create a 4 layer thick piece. Place folded parchment in bottom of a 6-quart slow cooker, letting ends extend partially up sides.

Step 2

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. Set salmon aside.

Step 3

Preheat oven to 425°F. Toss Brussels sprouts with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a rimmed baking sheet. Bake in preheated oven until tender and starting to crisp, 20 to 25 minutes. Heat remaining 1 tablespoon olive oil in a skillet over medium-high and cook mushrooms and remaining 1/2 teaspoon kosher salt until tender, 3 to 4 minutes. Add mushrooms to baking sheet with Brussels sprouts; wipe skillet clean.

Step 4

Cook pineapple juice, soy sauce, brown sugar, and cornstarch in skillet over medium, whisking constantly, until thickened, about 3 minutes. Brush 1/4 cup sauce on about 1 1/4 pounds cooked salmon; sprinkle with sesame seeds.

Step 5

Place salmon on baking sheet with mushrooms and Brussels sprouts; broil on HIGH 6 inches from heat until glaze has thickened, about 2 minutes.

Step 6

Divide brown rice among 4 bowls. Top evenly with salmon, Brussels sprouts, mushrooms, and matchstick carrots. Drizzle with remaining sauce; serve with lime wedges.

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