Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party.

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 Mangoes

1/2 cup diced Red Bell Peppers

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

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.

Preparation time: 30 minutes

Cooking time: 1 1/2 hours

Serves: 4

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