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Pepper, Coriander, and Sesame Seed-Crusted Salmon

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 fillet)
Consider the new light on fat: Salmon gets more than 30% of its calories from fat, true enough. But it's good fat—monounsaturated and omega-3 fatty acids, to be exact.


  • 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 peeled fresh ginger

Nutrition Information

  • calories 332
  • caloriesfromfat 44 %
  • fat 16.4 g
  • satfat 2.8 g
  • monofat 8.1 g
  • polyfat 3.7 g
  • protein 35.7 g
  • carbohydrate 9.1 g
  • fiber 0.9 g
  • cholesterol 111 mg
  • iron 1.7 mg
  • sodium 233 mg
  • calcium 41 mg

How to Make It

  1. Combine first 4 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 a 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 loosen browned bits. Cook 1 minute. Reduce heat; return fish to pan. Baste with nectar mixture. Cover and simmer 1 minute.