Pepper, Coriander, and Sesame Seed-Crusted Salmon

Pepper, Coriander, and Sesame Seed-Crusted Salmon Recipe
Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

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.

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.

Note:

Elizabeth J. Taliaferro,

March 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note