Almond Crusted Salmon With Mango Salsa & Curry Sauce

Submitted by Geema

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

 

• Ready In: 1hr 20mins
• Ingredients: 21
• 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.