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
How to Make It
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.
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I've loved this recipe since I first made it from the magazine. I've made it for many people and everyone has loved it. However, now I make more sauce by using the whole can of nectar and reducing it until it's thicker.
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