For the potatoes, bring a large pot of water to a boil and boil potatoes until soft (about 30-40 minutes).
Drain, mash, then mix in the chives, butter and crab meat. Set aside and keep warm.
For the gravy, heat oil in a large saucepan and caramelize the jalapeno, bell pepper, carrot, onion and celery (about 20 minutes).
Add the flour and sauté until golden. Next, whisk in the fish stock and cook until sauce thickens (about 20 minutes).
Strain the sauce from the vegetables, return to the pan and add the cooked split peas. Season to taste with salt and pepper.
For the salmon, bring remaining ingredients to a boil in a large pot (for 30 minutes if possible).
Poach the salmon until cooked through (about 10 minutes).
To serve, spoon gravy on each plate, then with crab mash and top with salmon.