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!
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.