Seared Salmon With Nasturtiums And Saffron Vinaigrette

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2 tablespoons dry white wine

1 teaspoon minced onion

Pinch of saffron threads

1 tablespoon fresh lemon juice

1/2 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

2 pounds skinless salmon fillet, cut on a very wide diagonal into eight 1/3 -inch-thick slices

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

2 tablespoons finely diced red bell pepper

2 tablespoons finely diced yellow bell pepper

1/4 cup finely shredded nasturtium leaves

1 teaspoon finely chopped chives

1/4 cup nasturtiums or pansies

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