Pepper, Coriander, and Sesame Seed-Crusted Salmon
Book:
Source:
Meal Type: Seafood
Serves:
Ingredients
1 tablespoon sesame seeds
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1/4 teaspoon salt
4 salmon fillets skinned about 1 inch thick
1 teaspoon olive oil
2/3 cup apricot nectar
1/2 cup diced red bell peppers
1/4 cider vinegar
1 teaspoon minced peeled ginger
Directions
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, saute 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.