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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 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 jalapeño 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)

Description

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