Make 3 diagonal slits on fish. Wrap it in bacon.
Brush grill with oil. Roast salmon on broiling grill for 5-6 min. for each inch of thickness.
Pick apart cooked salmon in layers. Preheat oven to 375 degrees. Gently place salmon pieces in baking dish. Combine and heat wine, water and salt. Pour over salmon and bake 10 minutes.
Serve with Cameline sauce.

Cameline Sauce

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1 ½ C. meat bouillon
1 TB. Ground cinnamon 1 tsp. Ground ginger
1.8 tsp. Ground grains of paradise
1/8 tsp. Mace
1/8 tsp. Cloves
1/8 tsp. nutmeg
½ tsp. salt
Pinch grated galingale
½ C. Dry red wine
1 TB. lemon juice
2 TB. Brown sugar
2 TB. Ground unskinned almonds

Heat bouillon in a saucepot.
Combine spices and add to pot. Simmer until spices are absorbed, about 4-5 minutes.
Slowly stir in almonds, a little at a time until desired consistency is reached. Taste; correct spicing to taste.
Serve with salmon.

Source:
Scully, D. Eleanor and Terence
Early French Cookery
The University of Michigan Press
1995
ISBN: 0-472-10648-1