Quinoa-Crusted Salmon With Mango Salsa and Curry Sauce

Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 1/2 cups plum wine
1/2 cup mirin -- sweet rice wine
1/2 cup rice vinegar
3 tablespoons chopped peeled gingerroot
2 teaspoons chopped peeled lemon grass
16 ounces clam juice -- 2 bottles
1 piece bay leaf
1 cup chopped fresh cilantro
1 tablespoons green curry paste
1/2 cup diced peeled mango
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
2 tablespoons chopped shallots
1 tablespoons fresh lime juice
1 1/2 teaspoons diced seeded jalapeno pepper
1 teaspoon low-sodium soy sauce
1/2 teaspoon chopped peeled gingerroot
1/2 teaspoon honey
2/3 cup cooked quinoa -- * see note
1 large egg white
4 fillets salmon fillets -- 1 inch thick
4 pieces boneless skinless chicken breast halves
4 cups trimmed arugula
1/2 cup vertically sliced red onion
2 tablespoons vegetable oil
1 1/2 teaspoons rice vinegar
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons low-sodium soy sauce
1 package cooked shrimp -- optional
 

Preparation:

Combine first 7 ingredients in a medium saucepan. Bring to a simmer over medium heat, and cook 40 minutes or until reduced to 1 cup. Strain mixture through a sieve into a bowl; discard solids. Add 1 cup chopped cilantro and curry paste to liquid in bowl, and stir well; set curry sauce aside, and keep warm. Combine mango and next 8 ingredients (mango through honey) in a bowl; stir well, and set mango salsa aside. Place quinoa in a shallow dish. Place egg white in another shallow dish. Dip salmon fillets in egg white, and dredge in quinoa. Place a large nonstick skillet over medium-high heat until hot. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from skillet; set aside, and keep warm. Combine arugula and red onion in a bowl. Combine oil, 1-1/2 teaspoons vinegar, 1-1/2 teaspoons lime juice, and 1-1/2 teaspoons soy sauce, and stir well; pour over arugula mixture, and toss well.

 

Nutritional Information:

335 Calories (kcal); 13g Total Fat; (34% calories from fat); 36g Protein; 18g Carbohydrate; 88mg Cholesterol; 710mg Sodium