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Fiambre De Salmón (salmon And Rice Packets)

Fiambre de Salmón (Salmon and Rice Packets)

Erica Dinho
5 from 9 votes

Ingredients
 

  • 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

Instructions
 

  • 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.
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