Ingredients (for 5-6 servings):

• Slice of galangal root, chopped finely
  
• 1 medium turmeric root, chopped finely
  
• 3 to 4 kefir lime leaves, sliced
  
• 2 stalks of lemon grass, sliced
  
• 3 to 4 cloves of garlic
  
• 1/2 tsp of shrimp paste
  
• 1/2 tsp of sugar
  
• 1 tsp of honey
  
• Organic chicken flavor
  
• 1/2 tsp of salt
  
• 1 can of coconut cream
  
• 1/2 salmon, filleted
  
• Banana leaves
  
• 2 egg yolks, beaten
  
• 1/4 of red bell pepper (finely sliced)

Directions:

• Blend sliced galangal roots, turmeric roots, kefir lime leaves, lemon grass, garlic to make paste.
  
• Boil the coconut cream in sauce pan to reduce.
  
• Pour in blended ingredients, heat on low, then add the sugar, shrimp paste, salt, honey, organic chicken flavor. Remove from heat.
  
• Slice the filleted salmon into 2 in. pieces.
  
• Gently combine with other ingredients in sauce pan and let marinate for 2 minutes.
  
• Cut banana leaves* to make cone or boat, using tooth pick to support. Then put the 2 pieces of marinated salmon with sauce in the banana cones.
  
• Spoon beaten egg yolks on top salmon in banana cone, add 2 fine slices of red bell peppers on top for decoration. Steam banana cones with salmon in steamer with boiling water for about 5 to 8 minutes.
  
• Serve hot or cold, with rice or just by itself.

*Note: Kale leaves can be used instead of banana leaves, line bottom of steamer basket or rack with leaves, place marinated salmon right on top and steam. You can eat the steamed kale as well.

Ingredients (for 10 servings)

• 2 lbs of salmon (skinless fillets)
  
• 2 C. lime juice
  
• 3 onions, finely diced
  
• 8 tomatoes, diced
  
• 1 bunch of cilantro
  
• Salt and pepper to taste

Directions:

1. Dice the salmon in small cubes.
   
2. Add salt, pepper, lime juice and onions.
   
3. Allow to marinate for at least 2 hours.
   
4. Then, add diced tomatoes.
   
5. Mix well.
   
6. Add chopped cilantro before serving, and it is ready to serve!
   

* Note: recommended serving on tostadas