Affordable, healthy and convenient, salmon makes for a great mid-week meal! This fresh Huon Salmon recipe packs a punch with the addition of the Sichuan flavour Kung Pao. It’s the perfect asian fusion, and is surprisingly easy to make!
Celebrating its 30th anniversary this year, Huon Aquaculture, the producers of Huon Tasmanian salmon believes Australia’s obsession with salmon is only getting stronger, with a new report from Roy Morgan Research stating that one in four of us enjoying it every week.
Preparation: 10 minutes
Cooking: 30 minutes
4 x 140g Fresh Salmon portions, diced.
1 cup Kung Pao Sauce
2 tbsp Rice Bran Oil
1 x cup Roasted peanuts
1 Spring onion, sliced.
½ Bunch coriander, picked
Step 1: Heat the rice bran oil in a large non-stick fry pan, add diced salmon and gently cook for 1-2 minutes.
Step 2: Add Kung Pao Huon Salmon Sauce and cook for a further 2-3 minutes.
Step 3: Add peanuts, sliced spring onion and the chopped roots of the coriander.
Step 4: Remove from the heat and fold through half of the coriander leaves.
Step 5: Serve with the remaining coriander leaves
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