PEPPER, CORIANDER, AND SESAME SEED-CRUSTED SALMON 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

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 bits. Cook 1 minute. Reduce heat; return fish to pan. Baste with nectar mixture. Cover and simmer 1 minute.

4 servings.

1 Serving - 1 fillet: Calories: 332 (Cal. from fat: 44%), Fat: 16.4g (Saturated: 2.8g), Cholesterol: 111mg, Sodium: 233mg, Carbohydrate: 9.1g, Protein: 35.7g.

[Cooking Light, March 2001]