Quinoa-Crusted Salmon with Mango Salsa and Curry Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 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

2 (8-ounce) bottles clam juice

1 bay leaf

1 cup chopped fresh cilantro

1 tablespoon 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 tablespoon fresh lime juice

1 1/2 teaspoons diced seeded jalapeño pepper

1 teaspoon low-sodium soy sauce

1/2 teaspoon chopped peeled gingerroot

1/2 teaspoon honey

2/3 cup cooked quinoa

1 egg white, lightly beaten

4 (6-ounce) salmon fillets, skinned (about 1 inch thick)

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

cooked shrimp (optional)

Directions:

1. 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.
2. Combine mango and next 8 ingredients (mango through honey) in a bowl; stir well, and set mango salsa aside.
3. 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.
4. 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.
5. Spoon 1/4 cup curry sauce onto each of 4 plates. Arrange 1 cup arugula mixture over sauce; place fillets on arugula mixture. Spoon 1/4 cup mango salsa over each fillet. Garnish with shrimp, if desired.
6. Note: Quinoa cooks up like rice and can be found next to the rice in your supermarket.

By RecipeOfHealth.com