Thai Lemongrass Glazed Salmon Fillet with Golden Raisin Salad and Stir-Fry - California Raisins

Ingredients

• 1 Cup California raisin juice concentrate*
• 1 Tablespoon fresh lime juice
• 2 Tablespoons fish sauce
• 2 Tablespoons finely chopped lemongrass
• 3 Tablespoons sweet Thai chili sauce
• 1 / 4 Cup chopped cilantro
• 1 Cup California golden raisins
• 2 Cups warm water
• 1 Pound asparagus, quartered lengthwise and cut into 3-inch lengths
• 2 mangos, peeled, seeded and cut into julienne
• 1 / 2 Cup fresh mint, cut into chiffonade
• 1 / 2 Cup prepared sesame ginger vinaigrette
• 2 Tablespoons red curry paste
• 1 Cup coconut milk
• 1 canola oil
• 1 Cup shiitake mushrooms, sliced
• 1 / 4 Cup red and yellow pepper, cut into fine julienne
• 8 Ounces thin rice noodles, cooked and rinsed
• 1 Cup snow peas, blanched and chopped
• 1 Cup broccoli florets, blanched and chopped
• Fish sauce; to taste
• 6 salmon fillets (about 4 ounces each)
• Sea salt and fresh ground pepper; to taste
• Cooking spray, as needed