Crispy Salmon Lemongrass

This is a particularly good version of fish dish. We love this dish with its fab flavor combo of herbs, everything seemed extraordinary with lemongrass and wonderful tang sauce.

By Vickypee  I  Updated on April 30, 2024

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The creation to these salmon dishes, inspired by lemongrass, lime, chili, and spicy sauce, give it a wonderful tang make a simple ingredient taste deliciously easier.

Salmon fillets are more flavorful, coating the slices in a little salt and pepper before cooking them encourages browning. Add the crispy lemongrass and sauce after the fish crisp up, so its flavor stays hearty.

And it tastes as good as it looks if you want to keep the second portion for lunch or dinner the next day. Add the sauce just before eating.

Serve With: Sweet-Tart Cucumber Salad

Makes 3 Servings

• 2 medium cucumbers thinly sliced
• 1 Tbsp. cropped green onion
• 1 cup shredded carrot
• 1 Tsp. honey
• 2 radishes, sliced
• 1 Tbsp lime juice
• salt and freshly ground black pepper to taste

1. Whisk together lime juice, honey in a large bowl. Season with salt and black pepper.
2. Add cucumbers, carrots, radishes, and green onions. Gently toss until cucumber is evenly coated with dressing. Refrigerate, covered, until serving time.

Make Ahead

• Cut the lemongrass up 24 hours ahead of time, store in cover container in the fridge
• Make the sauce mixture, then pop it in the fridge, throughout the week, remove the amount you’d like and use for herbs and seasons.

Get Cooking With Spices: Lemongrass

Lemongrass is one of those famous herbs know the world over for flavoring Asian food. And it’s quite exotic, so easy to grow and most likely why it become so widely use in food all the world particularly in Asian cuisine.

Prepare And Cooking With Lemongrass

Lemongrass has a beautiful citrusy aroma that can be described as slightly grassier version of lime or lemon. As a smell and aroma of lemongrass definitely works well in savory dishes.

The part of the lemongrass stalk that is the most aromatic is the bottom half. The top half’s aroma is weaker.

I also chop off the little hard nub at the root end, and peel off one layer on the outside because it is usually dirty or dry from sitting at the store for so long.

3 Main Ways To Use Lemongrass:

1. Infusion. If you’re making soup (or lemongrass tea) you can smash it by using the back of a knife pound hard on the bulb to lightly smash it. This’s release the essential oils inside of those cell walls. Then cut into 2-inch chunks and you can let them infuse into any simmering liquid, and it takes 5 minutes to get the flavor out into a liquid. You can not eat it because this is very tough, let it infuse and then you discard it after.

2. Finely pounded or ground. Lemongrass is often pounded until very fine in a mortar and pestle and this method really allows the maximum amount of essential oil to come out. The most common example of this use is Thai curry pastes. For this form, you can blitz it in a food processor and that’s good enough, but for curry pates, you want it to be finer than that so a mortar and pestle or and immersion blender is better for that.

3. Thinly sliced. The way for using in this recipe. You can to actually eat it, and you have to slice it very thinly because lemongrass is very tough. I recommend a sturdy, sharp knife for this. In this form. You can crips it up and it’s small enough that you can chew it easily.

The thinly sliced lemongrass stir-fry, the lemongrass should be crips up and lightly brown.