Almond Crusted Salmon With Mango Salsa & Curry Sauce

There are a lot of ingredients in this recipe, but it's actually very easy to put together. The taste is fabulous.

• Ready In: 1 hr 20 mins
• Serves: 4

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 lemongrass
• 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  jalapeno peppers
• 1  teaspoon soy sauce
• 1⁄2 teaspoon  chopped peeled gingerroot
• 1⁄2 teaspoon honey
• 2⁄3 cup  finely chopped  almonds
• 1  egg white, lightly beaten
• 4  salmon fillets, 1 inch thick

Directions

1. Combine first 7 ingredients in a medium saucepan.
2. Bring to a simmer over medium heat, and cook 40 minutes or until reduced to 1 cup.
3. Strain mixture through a sieve into a bowl; discard solids.
4. Add 1 cup chopped cilantro and curry paste to liquid in bowl, and stir well; set curry sauce aside, and keep warm.
5. Combine mango and next 8 ingredients (mango through honey) in a bowl; stir well, and set mango salsa aside.
6. Place almonds in a shallow dish.
7. Place egg white in another shallow dish.
8. Dip salmon fillets in egg white, and dredge in almonds.
9. Place a large nonstick skillet over medium-high heat until hot.
10. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork.
11. Be careful not to let the almonds burn.
12. Top fish with the mango salsa and then drizzle curry sauce over all.