3 large potatoes, peeled and cubed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried rosemary
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
3 tablespoons lemon juice
2 tablespoons white sugar
Place potatoes in a large resealable plastic bag. Heat olive oil in a medium skillet over medium heat. Brown the potatoes, stirring occasionally, about 5 minutes. Transfer to a large resealable plastic bag.
In a small bowl, mix lemon juice, rosemary, basil and rosemary. Press lemon juice into potatoes. Season with salt, pepper, parsley and thyme.
Place salmon in a large resealable plastic bag, seal and push inside bag. You may have to stuff the bag with your hands because it will be very stiff. Place salmon in bag with lemon juice, rosemary and basil. Let marinate salmon for several hours or overnight.
Stuff each half of the potato, then scoop cream cheese, lemon peel and lemon juice into salmon. Use a fork to squeeze the lemon cream cheese mixture into the salmon.
Cover, and refrigerate for at least 3 hours while you prepare the pasta.
Chop cooked salmon and place in a large bowl. Mix lemon cream cheese mixture with lemon juice, sugar and flour until well blended. Place salmon into a separate small bowl.
Preheat oven to 400 degrees F (200 degrees C).
Bake uncovered in preheated oven for about 10 minutes, or until salmon flakes easily with a fork.
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