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