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)
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.