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1
Remove the base of the red cabbage and separate each leaf, wash and pat dry. Be careful not to rip the leaves.
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2
Combine the coconut cream, turmeric and juice of 3 limes, chilli and half the coriander.
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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.
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4
Bake in a moderate oven (180 degrees Celsius) for approximately 15 minutes or until salmon is cooked through.
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5
Serve with extra coriander and lime wedges.
