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.