16 (6 ounce) fillets salmon
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 teaspoons vegetable oil
1 teaspoon mustard powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon Worcestershire sauce
2 teaspoons Dijon-style prepared mustard
1/4 teaspoon paprika
1/4 teaspoon salt
1 pound bacon, cut into 1 inch rounds
1 pound Swiss cheese, diced
Put 1 tablespoon Worcestershire sauce in a medium bowl and layer fillets. Scoop potatoes and spread on top of fish. Top with bacon, Swiss cheese and bacon. Pipe Worcestershire sauce head to tail, securing with toothpicks. Cover and refrigerate for at least 1 hour. Seal edges of foil and refrigerate for at least one hour.
Preheat oven broiler.
Place salmon filets in a large resealable plastic bag. Dip each filet in 3 tablespoons Worcestershire sauce and oil. Place in bag with the reserved marinade. Seal edges, and cut corners into fillets.
Bake on preheated broiler pan for about 30 minutes, or until fish is nicely pink.