Kung Pao Huon Salmon

This fresh Huon Salmon recipe packs a punch with the addition of the Sichuan flavour Kung Pao.

1

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

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

Add peanuts, sliced spring onion and the chopped roots of the coriander.
4

Remove from the heat and fold through half of the coriander leaves
5

Serve with remaining coriander leaves