- 4 salmon fillets skin removed
- Salt and freshly ground pepper to taste
- 1 tablespoon ground cumin
- 1 cup of aliuños sauce
- 2 cups of cooked yellow rice
- 1 cup of carrots peeled and sliced
- 1 cup of fresh or frozen peas
- Banana Leaves and foil for wrapping
- Kitchen string
- Ají for serving
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 aliuños sauce.
Put ½ cup of the yellow rice mixture on the center of the banana leaves. Place ¼ cup of peas and ¼ 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 youu2019re making a package. Tie with butcheru2019s 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.