Place the tomato, jalapenos and cilantro in a blender and combine. Add to a stock pot and warm. Set aside.
Roast the sweet potato until soft - about 45 minutes. Once cool enough to handle, peel the skin.
Steam the cauliflower florets until soft - 4 - 5 minutes.
Add the ingredients to a blender and mix well. Add to a stock pot and warm. Set aside.
Liberally spice the salmon with the spices. Heat a cast iron skillet on medium high heat and warm the oil. Once shimmering, add the salmon flesh side down. Flip to skin side down and place in a 325 degree oven. Cook for 8 minutes. Set aside
Begin by heating the oil in a Dutch Oven. Add the spices and cook for a minute releasing there flavors. Next, add in the onions and cook for 2 minutes. Add the peppers and cook for another 3 minutes. Add the soy sauce and Lea & Perrins and reduce a little. Keep adding the ingredients beginning with the remaining cilantro, carrots and corn. Stir well.
Now add the rice and stir well to cover with the sauce. Once the rice is covered, add in the chicken stock and cover. Stir every 5 minutes or so and it will take about 15 minutes for the rice to get tender.
Finish by flavoring with the sauces. Add in all of the sweet potato sauce and about 1/3 of the red sauce.
Flake in the salmon and serve with the red sauce.