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

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

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.

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

Serve with extra coriander and lime wedges.