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Kung Pao Huon Salmon

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

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •   4 x 140g Fresh Huon Tasmania 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


  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 Huon Salmon 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

This great family recipe is thanks to Yummly at


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