It’s best to use the tender inner part of the lemon grass stalks. The outer stalk is quite tough. Just slice the lemon grass in half lengthwise and pull out the lighter-coloured interior part of the stalk. Yield 4 servings.
Preheat oven to 375 F.
In a small bowl, combine the lemon grass, ginger and coriander seeds.
Sprinkle salmon with salt and pepper.
Press spices into flesh side of salmon.
In a large ovenproof skillet, heat the olive oil until shimmering.
Place the salmon, flesh side down, in the pan and cook for 2 minutes.
Flip salmon over and put it in the oven. Roast until the skin is browned and the salmon is cooked through, about 8 to 10 minutes.
Remove it from the oven and transfer it to a platter.
Whisk the sesame oil into the pan, along with the garlic, lemon grass, ginger, lemon juice and soy sauce.
Serve with the salmon.