Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
  16            ounces  clam juice -- 2 bottles
  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 pepper
  1           teaspoon  low-sodium soy sauce
     1/2      teaspoon  chopped peeled gingerroot
     1/2      teaspoon  honey
     2/3           cup  cooked quinoa -- * see note
  1                     egg white -- lightly beaten
  4                     salmon fillets -- 1" thick
                        boneless skinless chicken breast halves
  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:

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 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. 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.

Nutritional Information:

335 Calories (kcal); 13g Total Fat; (34% calories from fat); 36g Protein; 18g Carbohydrate; 88mg Cholesterol; 710mg Sodium