Tahitian Fresh Huon Salmon Parcels

This dish doesn’t just present well, it tastes amazing!
Turmeric is a spice that is gaining in popularity and a great staple to have in your spice rack. Combined here with lime and coconut milk it’s a beautiful flavour combination that pairs perfectly with salmon.
This recipe has quickly become a favourite among Huon staff!

Preparation:: 10 Minutes
Cooking:: 24 Minutes
Serves:: 4

Ingredients

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

Method

1

Remove the base of the red cabbage and separate each leaf, wash and pat dry. Be careful not to rip the leaves.
2

Combine the coconut cream, turmeric and juice of 3 limes, chilli and half the coriander.
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

Bake in a moderate oven (180 degrees Celsius) for approximately 15 minutes or until salmon is cooked through.
5

Serve with extra coriander and lime wedges.