Quinoa-Crusted Salmon with Mango Salsa and Curry Sauce

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 464
  • Calories from fat: 44%
  • Fat: 22.7g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 9.3g
  • Polyunsaturated fat: 6.9g
  • Protein: 11.4g
  • Carbohydrate: 22.1g
  • Fiber: 3.7g
  • Cholesterol: 115mg
  • Iron: 4.2mg
  • Sodium: 632mg
  • Calcium: 115mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Quinoa-Crusted Salmon with Mango Salsa and Curry Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy