Ingredients (for 4 people)
2 pounds potatoes
1 jalapeno, optional
12 shallots or small onions
Less than one cup of poultry broth
6 tablespoons olive oil
Salt and pepper to taste
10 stalks parsley chopped
7 stalks tarragon
1 cup dried tomatoes
1 cup black olives, without stones
Zest of ½ lemon
2 salmon filets without skin and without bones
8 slices bacon
4 laurel leaves
String to hold the salmon and ingredients together
Peel potatoes, cut them in ¼ inch slices. Prepare jalapeno by removing seeds and slicing finely. Peel shallots/small onions and finely dice. Mix all of the above together and put in oven on a baking tray. Add chicken broth and oil, salt and pepper. Mix well. Put in oven at 180 degrees, no convection, and on the second shelf. Let it sit for 30 minutes. Stir every 10 minutes so that the potatoes don’t get dry.
For the stuffing for the salmon filets, chop parsley, cut tomatoes in thin slices and chop olives. Put in bowl and add lemon zest.
Slightly salt and pepper the salmon filets. Use 4 16-inch-long binding string. Overlap 2 pieces of bacon approximately 1 ½ inch on each piece of string. Place string 1 inch apart.
Lay one salmon filet on top of all 4 pieces of bacon. Add ¾ of stuffing mix on top of the salmon filet. Add the second filet on top of the stuffing. Tie each piece of string. Add a piece of laurel under each knot. Put the salmon on top of the potatoes. Allow it to cook over the potatoes for 20-25 minutes. Take out of oven. Cut the salmon into 4 equal pieces.
On warm plates, place a bed of potatoes, add salmon on top. Drizzle the remaining stuffing on top. Nice side dishes are a carrot salad or a lettuce salad.
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