1 tablespoon sesame seeds, toasted 1 tablespoon coriander seeds, toasted 1 teaspoon ground black pepper 1 teaspoon sea salt 6 4-ounce salmon fillets, skinned 1 teaspoon extra-virgin olive oil 2/3 cup apricot nectar 1/4 cup cider vinegar 1/2 cup red bell pepper, diced 1 teaspoon ginger, peeled, minced
Combine first 4 ingredients in a heavy-duty zip-top plastic bag. Seal bag and crush seeds with a rolling pin. Pour mixture into a large shallow dish. Coat one 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 remaining ingredients to pan and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Reduce heat, return fish to pan, and baste with nectar mixture. Cover and simmer 1 minute.
