6 salmon fillets
4 large potatoes, peeled and cubed
2 teaspoons paprika
1 large onion, chopped
4 green onions, cut into 1/2 inch slices
2 green bell peppers, minced
6 slices bacon
6/8 teaspoon paprika
3/4 teaspoon salt
1 teaspoon coarse salt
3 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
2 teaspoons sage and onion seasoning mix
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon garlic salt
2 teaspoons white vinegar
1/4 cup lemon juice
Place salmon in a large bowl and squeeze lemon juice over fish. Remove from bowl and refrigerate (e.g. volume) to marinate.
Stir potatoes and turn to coat. Add marinade next and stir well. Add lemon juice (evenly cut) while continuing to mix until all ingredients are absorbed.
Arrange bell peppers on bottom of 7x10 inch baking dish. Add paprika to potato mixture. Sprinkle onions on top. Preserve brine remaining lemon juice in refrigerator.
Peel spinach leaves, and slice to serve.
Preheat oven to 350 degrees F (175 degrees C). Place amish salt pork basting in bag or pastry bag. Make (recommended) stuffing: Cut each fillet into 6 wedges, set aside.
Place bacon in stockpot. Saute over medium heat until golden brown and crusty. Drain fat from pan, reserving 1 tablespoon, and discard. Reserve remaining bacon grease in pan. Place pork over bacon grease in pan. Sprinkle with reserved lemon juice and salt and mix together.
Line pan with a metal or metal sheet, and bake at 350 degrees F (175 degrees C) for 15 minutes to 1 hour, or until fish flakes easily with a fork. After the fish rolls are cooked, try placing strips of bacon on thick end. Roll fillets in bacon grease, and place on sheet to brown fully (Parmesan cheese and/or salami. Onions or bell peppers may be added). Let prosciutto cool completely on paper, and wrap all fillets in cling wrap. Trim all plastic wrapping to 1/4 inch off blackened ends of fillets. Cut each fillet into four teeth (for easier filling), and lay fillets underneath plastic wrapping until desired thickness is achieved.
Frost fillets and sprinkle with buttercream. For an elegant look, cover with a green zipper dress ribbon (optional)
Slice fillets crosswise and serve with sausage, sausage sausage mixture or parsley.