Kung Pao Huon Salmon

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

Kung Pao Huon Salmon
10 Minutes
30 Minutes

  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


Janine King rated this at 0 5 stars
It was delicious and I will be cooking it again!!