Quinoa-Crusted Salmon With Mango Salsa And Curry Sauce

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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 jalapeƱo 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)

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