Fiambre de Salmón (Salmon and Rice Packets)

Ingredients

• 4 servings ají for serving
• 1 Leaves banana and foil for wrapping
• 1 cup carrots peeled sliced
• 1 cup peas fresh
• 1 tablespoon ground cumin 
• 1 cup aliños sauce 
• 2 cups rice yellow cooked
• 4 fillet salmon skinless
• 4 servings salt and pepper freshly ground to taste
• 4 servings kitchen string 

Equipment

• bowl
• aluminum foil

Directions

1. Cut the plantain leaves in 8 squares.
2. Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.In a bowl mix the cooked rice with the aliños sauce.Put 1/2 cup of the yellow rice mixture on the center of the banana leaves.
3. Place 1/4 cup of peas and 1/4 cup of carrots on top of the rice and place 1 salmon fillet on top of the vegetables.Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all the filling, like you’re making a package. Tie with butcher’s string. Continue the process until all the tamales are wrapped and tied.Wrap them again with foil paper. Bring salted water to a boil over medium-high heat.
4. Add the packets cover and cook for about 20 minutes.
5. Remove from the heat and let cool slightly before unwrapping.
6. Serve with lime wedges and ají.