Janine King
It was delicious and I will be cooking it again!!
This fresh Huon Salmon recipe packs a punch with the addition of the Sichuan flavour Kung Pao.
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
Kung Pao Huon Salmon