1 T. coriander seeds, toasted

1 tsp. ground black pepper

1 tsp. sea salt

6 4-ounce salmon fillets, skinned

1 tsp. extra-virgin olive oil

2/3 C. apricot nectar

1/4 C. cider vinegar

1/2 C. red bell pepper, diced

1 tsp. 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.