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Nutrition Facts
Serving Size 201 g
(Approx. 4 Servings)
Amount Per Serving
Calories 450 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 670 mg 28%
Total Carbohydrate 10 g 3%
Dietary Fiber 0 g 0%
Sugars 9 g
Protein 35 g
Vitamin A 2% Iron 10%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crispy Five Spice Sesame Salmon

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 1/2 Lb salmon filet
1 Tbsp toasted sesame seeds
1 Tbsp Adams Reserve Chipotle Five Spice Rub
2 Tbsp grapeseed oil
1/3 cup(s) Pretty Thai Sweet Chili Sauce
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Gently rinse salmon under cool water and pat dry with paper towels. Place on a cutting board or tray, flesh-side up.
Mix sesame seeds and five spice rub together then heavily season flesh side of salmon, gently pressing seasoning into fish.
Preheat an empty skillet on medium-high.
Once pan is hot, add oil and fish, seasoned-side down. Turn heat down to medium and cook to a deep golden brown, about 6 to 7 minutes.
Gently flip salmon skin-side down and continue cooking until fully cooked to an internal temperature of 145ºF.
Remove from heat and separate flesh from skin. To serve drizzle with sweet chili sauce.
Chef's Note: For a fresh garnish, top with fresh mango pico de gallo or a Thai chopped salad of mango, cucumber, cilantro and fresh mint.


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