Pre heat oven to 170 degrees C
Combine all ingredients in a food processor or blender (excluding the lime leaves and process to a paste)
Lightly crush the Kaffir lime leaves to release the essential oils and add to the paste and place into an airtight container and refrigerate
Combine rice with water, ginger and coconut cream in a large pot with the salt
Bring to the boil, cover, reduce the heat to low for 10 minutes. Remove from the heat and leave covered for 15 minutes
Beetroot and Chili Jam
Combine the mirin, water, palm sugar, cinnamon stick, lemon juice and zest in a large pot and bring to the boil.
Peel beetroot, julienne and add to simmering pot with chilies. Bring back to the boil and reduce temperature. Continue to cook until it thickens, approximate cooking time 15 mins.
Remove cinnamon stick, cover and refrigerate.
Preparing the salmon
Scale and wipe down the salmon (don't wash with water).
Using a sharp knife cut 4 small slices into each side of the salmon, this will help the Thai marinade to penetrate the flesh.
On a large baking tray lay out the banana leaves or greaseproof paper to form a large mat, this should be large enough to wrap the salmon.
Pour the Thai marinade over the fish and gently rub into the flesh.
Firmly wrap the salmon and place into the preheated oven and bake for approximately 45 minutes. The cooking time will depend on the size of the salmon and the efficiency of your oven. For best results check 30 minutes into cooking. The flesh should be firm but not pulling apart.
Serve on a large wooden board with rice