Pepper, Coriander, And Sesame Seed-Crusted Salmon

• 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

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.
2. 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.
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.

sesame seeds, black peppercorns, coriander seeds, salt, salmon, olive oil, apricot nectar, red bell pepper, cider vinegar, fresh ginger

Taken from www.myrecipes.com/recipe/pepper-coriander-sesame-seed-crusted-salmon (may not work)