Kung Pao Huon Salmon

Ingredients

• 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

Method

1. 1

   Heat the rice bran oil in a large non-stick fry pan, add diced salmon and gently cook for 1-2 minutes.

2. 2

   Add Kung Pao Sauce and cook for a further 2-3 minutes.

3. 3

   Add peanuts, sliced spring onion and the chopped roots of the coriander.

4. 4

   Remove from the heat and fold through half of the coriander leaves

5. 5

   Serve with remaining coriander leaves