1 tablespoon sesame seeds
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1/4 teaspoon salt
4 (6-ounce) salmon fillets, skinned (about 1 inch thick)
1 teaspoon olive oil
2/3 cup apricot nectar
1/2 cup diced red bell pepper
1/4 cup cider vinegar
1 teaspoon minced and peeled fresh ginger
1. Combine the first four ingredients in a heavy-duty zip-top plastic bag. Seal; crush seeds with a meat mallet or rolling pin. Place seed mixture in a large shallow dish. Coat 1 side of each fillet with seed mixture.
2. Heat oil in large nonstick skillet over medium-high heat. Add fillets, seed sides down; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.
3. Add apricot nectar and the remaining ingredients to pan, and bring to a boil, scraping pan to lossen browned bits. Cook 1 minute. Reduce heat; return fish to pan. Baste with nectar mixture. Cover and simmer 1 minute.
Yield: 4 servings (serving size: one salmon fillet)
Source: Cooking Light, March 2001
