Teriyaki Salmon Bowls With Crispy Brussels Sprouts Recipe

Ingredients For Teriyaki Salmon Bowls With Crispy Brussels Sprouts Recipe

• 4 inch 4 lemongrass stalks, bruised and cut into
• 1 Fennel bulb, sliced
• 4 Scallions, halved crosswise
• 0.33000000000000007 cup Water
• 0.33000000000000007 cup Dry white wine
• 1 Center cut, skin on salmon fillet
• 2.5 teaspoon Kosher Salt, Divided
• 1 teaspoon Black Pepper, Divided
• 12 ounce Brussels sprouts, quartered
• 2 tablespoon Olive Oil, Divided
• 6 ounce Shiitake mushroom caps, sliced
• 0.5 cup Pineapple juice
• 2 tablespoon Soy sauce
• 1 tablespoon Brown sugar
• 1 teaspoon Cornstarch
• 1 teaspoon Sesame Seeds
• 3 cup Cooked Brown Rice
• 1 cup Matchstick carrots