Almond Crusted Salmon With Mango Salsa & Curry Sauce - cooking recipe

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

Preparation

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 almonds in a shallow dish.
Place egg white in another shallow dish.
Dip salmon fillets in egg white, and dredge in almonds.
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.
Be careful not to let the almonds burn.
Top fish with the mango salsa and then drizzle curry sauce over all.