Recipes

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

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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

Step 01

Remove the base of the red cabbage and separate each leaf, wash and pat dry. Be careful not to rip the leaves.
Step 02

Combine the coconut cream, turmeric and juice of 3 limes, chilli and half the coriander.
Step 03

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.
Step 04

Bake in a moderate oven (180 degrees Celsius) for approximately 15 minutes or until salmon is cooked through.
Step 05

Serve with extra coriander and lime wedges.

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Recipes

Tahitian fresh Huon Salmon parcels

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HUON Suggested Recipes

Rosemary skewered Huon Salmon with fennel, beans and flat bread

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Huon Premium Hot Smoked Salmon chowder

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