Roll salmon filets into tournedoes. Use toothpicks to keep the round shape. Cook in olive oil for about 3 minutes on each side. Salt and pepper to taste. Let rest.
In sauce pan, melt butter over medium heat. Saute bacon until lightly crisp. Add shallots, sweat well. Add cracked pepper, bay leaf and thyme. Add wine, let reduce until 1/4 liter. Add stock. Let simmer for about 15 minutes. Skim the excess fat well during cooking. Strain in a fine strainer.
Serve one filet on each plate on a bed of Bhutanese Rice Pilaf. Place salmon on top of rice bed. Spoon sauce over salmon and rice. Sauce may be served on the side if desired.