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!

Tahitian Fresh Huon Salmon Parcels
10 Minutes
24 Minutes


  • 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.