Tahitian Fresh Huon Salmon Parcels

Bahan-bahan

• 4x140g Huon Salmon portions
• 1 Red cabbage
• 2 cups Coconut cream
• 1 tsp Turmeric powder
• 1 cup Coriander, roughly chopped
• 4 Limes
• 4 Long red chillies, sliced

Kaedah

1. 1
   Remove the base of the red cabbage and separate each leaf, wash and pat dry. Be careful not to rip the leaves.
2. 2
   Combine the coconut cream, turmeric and juice of 3 limes, chilli and half the coriander.
3. 3
   Stack two leaves of red cabbage for each Huon Salmon portion onto a deep baking tray, place the salmon on the cabbage, pour over the coconut mixture evenly, and fold leaves over to cover fish.
4. 4
   Bake in a moderate oven (180 degrees Celsius) for approximately 15 minutes or until salmon is cooked through.
5. 5
   Serve with extra coriander and lime wedges.