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.
Pepper, Coriander, and Sesame Seed-Crusted Salmon
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)
More From Cooking Light
Amount per serving
- Calories: 332
- Calories from fat: 44%
- Fat: 16.4g
- Saturated fat: 2.8g
- Monounsaturated fat: 8.1g
- Polyunsaturated fat: 3.7g
- Protein: 35.7g
- Carbohydrate: 9.1g
- Fiber: 0.9g
- Cholesterol: 111mg
- Iron: 1.7mg
- Sodium: 233mg
- Calcium: 41mg
- 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
- 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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