- 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
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.