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Quinoa-Crusted Salmon with Mango Salsa and Curry Sauce

Yield 4 servings

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)

Nutrition 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

How to Make It

  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.