Saturday Night: Slow-cooked salmon with crunchy lemongrass topping.

This is a recipe from FStoS and it's absolutely great. I made the supplemental sauce (lime juice, coconut milk, fish sauce, mellowed out with a bit of sugar... amazing that this wasn't in the book) and served it with sticky rice.

Refinement for next time: remove the skin before cooking salmon this way. The recipe calls for leaving it on, but the cooking technique leaves it limp and unappealing; so remove it.

Beside the fish we had some steamed summer squash (CSA) with a bit of thyme (CSA). This didn't flavor match at all, but it was tasty. :-)