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Spectrum Culinary Sesame Oil -- 16 fl oz


Spectrum Culinary Sesame Oil
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Spectrum Culinary Sesame Oil -- 16 fl oz

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Spectrum Culinary Sesame Oil Description

  • Expeller Pressed
  • Unrefined
  • Kosher
  • Non GMO
  • Medium Heat

Spectrum Culinary® Brand Unrefined Sesame Oil brings rich sesame flavor to stir-fry dishes made with beef, chicken, veggies, and tofu.

Free Of
GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 32
Amount Per Serving% Daily Value
Calories120
Total Fat14 g18%
   Saturated Fat2 g9%
   Polyunsaturated Fat6 g
   Monounsaturated Fat6 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrates0 g0%
Protein0 g
Other Ingredients: Expeller pressed unrefined sesame oil.
Warnings

Bottled in a facility that produces peanut oil.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Teriyaki Salmon Loaf With Carrot Stuffing

For Heart Health Month, ditch the meatloaf and try a salmon loaf. This salmon loaf recipe is packed with heart healthy ingredients, including salmon, turmeric, avocado oil, sesame oil and apple cider vinegar. Let’s hear it for healthy fats! It’s also filled with a carrot stuffing seasoned with garlic, ginger and scallions. The loaf is slathered in teriyaki sauce for even more scrumptious flavor. A Salmon Loaf is Sliced and Sprinkled With Diced Carrots and Scallions, Displayed on a Large White Platter to Represent a Salmon Loaf Recipe.

Teriyaki Salmon Loaf With Carrot Stuffing

Salmon Loaf

  • 3 7.5 oz. cans wild caught salmon (skinless & boneless)
  • 1/2 zucchini (grated and squeezed dry)
  • 1/3 cup almond flour (superfine)
  • 1/2 medium onion (minced)
  • 1 Tbsp. apple cider vinegar
  • 2 tsp. garlic
  • 1 tsp. dill (dried or fresh)
  • 1 egg
  • 1/2 tsp. black pepper
  • 1 Tbsp. 100% avocado oil
  • 1 tsp. sesame oil
  • 1 tsp. turmeric powder
  • 1/2 tsp. Himalayan pink salt

Stuffing

  • 3 carrots (diced)
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. fresh ginger
  • 1 tsp. sesame oil
  • 1 tsp. fresh garlic
  • 6-8 scallions (diced)

Optional Topping: Teriyaki sauce

  1. Preheat oven to 375 degrees F.
  2. Drain salmon and shred in medium bowl. Add salmon loaf ingredients and mix until combined. Let rest 5 minutes.
  3. While salmon rests, combine stuffing ingredients in small bowl. Sauté on medium heat 3-4 minutes, keeping ingredients slightly crunchy. Set aside to cool.
  4. Using parchment paper or a plastic wrap, flatten and form a rectangular shape with salmon mixture. Pour carrot stuffing and scallions on top and form a loaf shape encasing the stuffing. Let formed loaf rest 10 minutes in fridge or freezer.
  5. Place chilled salmon loaf in loaf pan or on sheet pan. If desired, brush loaf with teriyaki sauce.
  6. Bake 40 minutes or until golden. Reapply teriyaki sauce and cook an additional 5 minutes.
  7. Garnish cooked loaf with extra teriyaki sauce, scallions, carrots and sesame seeds.

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