Source: dLife

Salmon coated with sesame seed, peppercorn, and coriander and topped with a sweet apricot sauce.

Servings

1 tbsp sesame seeds
1 tsp black pepper , whole
1 tsp coriander seeds
0.25 tsp salt
4 salmon fillet , skinned; about 1 inch thick
1 tsp olive oil
0.67 Juice Drink, apricot nectar, ready to drink, can
0.5 cup chopped red bell peppers , diced
0.25 cup cider vinegar
1 tsp fresh ginger root , peeled and minced

1 Add sesame seeds, pepper, coriander, and salt to a resealable plastic bag. Secure and smash with a meat mallet or rolling pin.
2 Coat one side of salmon with spice mixture.
3 Pour oil in a large frying pan and heat over medium-high heat.
4 Lay salmon in pan, coated side down, and cook 4 minutes per side or until fish is flaky. Take fish out of pan, set aside and keep warm.
5 Combine apricot nectar, bell pepper, vinegar, and ginger to the pan and let boil. Scrape bottom on pan to loosen and browned bits. Cook 1 minute.
6 Lower heat, place fish back in pan and let simmer 1 minute.

If you can't find apricot nectar, peach or apricot juice will do.