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Quinoa-Crusted Salmon With Mango Salsa and Curry Sauce


Course : Salmon
Serves: 4
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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 lightly beaten

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 / Directions:


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

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