- 4 x 140g Fresh Huon Tasmanian Salmon portions, diced
- 1 Cup Kung Pao Sauce
- 2 tbsp Rice Bran Oil
- 1 Cup Roasted peanuts
- 1 Spring onion, sliced
- 1/2 Bunch coriander, picked
Heat the rice bran oil in a large non-stick fry pan, add diced salmon and gently cook for 1-2 minutes.
Add Kung Pao Sauce and cook for a further 2-3 minutes.
Add peanuts, sliced spring onion and the chopped roots of the coriander.
Remove from the heat and fold through half of the coriander leaves
Serve with remaining coriander leaves