Make lemon lime poaching sauce
Combine shallot, garlic and wine in a saucepan and simmer until wine is reduced to a scant tablespoon
Add chicken broth, thyme, pepper, lemon, lime, hot sauce and creamcream and bring to a simmer.
Transfer to a skillet large enough to hold fish bundles in one layer
Prepare salmon for poaching
Place salmon fillets in about 4 ounce cuts on work surface, cover with plastic wrap and very gently pound to a 1/4 inch thickness
Cover with some cheese
Cover cheese with ham
Roll fish up into a bundle enclosing ham and cheese
Bring poaching liquid to a very light simmer, add fish bundles, seam down, cover and cook on low until fish is done, about 8 to 10 minutes
Carefully remove fish to serving plate and cover to keep warm
Bring sauce to a boil and reduce until slightly thickened, lower heat to low and whisk in butter in pices, add parsley and green onions
Serve sauce drizzled on fish with extra on the side
