Tahitian Fresh Huon Salmon Parcels


  • 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


  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.