Chop charred tomatillos.

Add onion, celery, lemongrass, and 1/8 teaspoon salt; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes.Add ginger and chiles; cook, stirring occasionally, for 1 minute.

Scrape onion mixture into a large bowl, and spread into an even layer.Let cool for 5 minutes.Wipe skillet clean, and set aside.. Add salmon, egg, panko, coriander, 1/4 cup mayonnaise, and 3/4 teaspoon salt to onion mixture in bowl; stir until well combined.

Cover bowl using plastic wrap; refrigerate until cold, at least 1 hour or up to 12 hours..While salmon mixture is chilling, squeeze roasted garlic cloves in a small bowl; discard peels.

Mash garlic to equal about 3/4 tablespoon.

Whisk in scallion, remaining 1/3 cup mayonnaise, and remaining 1/8 teaspoon salt.Hestan’s OvenBond Collection.

Le Creuset stockpot.for less, you’ll be able to find the pieces you want at prices you’ll like this weekend.. Lodge 10.25-Inch Cast Iron Skillet.

Le Creuset 8-Quart Enamel on Steel Stockpot., $104, originally $130.