Randy Mayor; Lydia DeGaris-Pursell
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.

How to Make It

Step 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.

Step 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.

Step 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.

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