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