Quinoa-Crusted Salmon with Mango Salsa and Curry Sauce



4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 464
Caloriesfromfat 44 %
Fat 22.7 g
Satfat 3.9 g
Monofat 9.3 g
Polyfat 6.9 g
Protein 11.4 g
Carbohydrate 22.1 g
Fiber 3.7 g
Cholesterol 115 mg
Iron 4.2 mg
Sodium 632 mg
Calcium 115 mg


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)


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.

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.

Note: Quinoa cooks up like rice and can be found next to the rice in your supermarket.