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