Fiambre de Salmón (Salmon and Rice Packets)

Cut the plantain leaves in 8 squares.

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.

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.

Add the packets cover and cook for about 20 minutes.

Remove from the heat and let cool slightly before unwrapping.

Serve with lime wedges and ají.