2 tablespoons vegetable oil for frying
2 tablespoons Worcestershire sauce
3 pounds salmon fillet
1 (6 ounce) can marinated walnuts - drained and chopped
1 cup butter
1 1/2 cups Norwegian milk
1/4 cup butter, softened
1/2 cup honey
1/4 cup brown sugar
1/2 teaspoon coarse salt
1 teaspoon dried marjoram
1/2 teaspoon dried onion
1/2 teaspoon dried marjoram
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/4 cup chopped walnuts
1 egg, beaten
1 tablespoon juice of 1 lemon zest
1 teaspoon poultry seasoning
In a food processor or blender, blend the vegetable oil, browning spray, Worcestershire sauce, marinated walnuts, and butter. Transfer the mixture to the pan or dish. Dip fish may sides down in butter mixture for additional marination, and dredge in brown sugar, browning spray, cheese, and bread crumbs. Place salmon fillet in pan, halving into 1/4 inch pieces. Carefully vise the skin over the fish to allow the lines to cause excessive browning. Fry salmon fillet on each side until translucent.
Return spills from pan or dish to pan, and press the melted butter mixture onto the fillet. Fry all fillets on the top rack of oven for 25 minutes, or until fish flakes easily when tested with a slotted spoon. If you have a 12 inch square pan, heat the pan for 20 minutes to keep the fish juices moving.
When fish is warm, remove lid of pan, and sprinkle with Worcestershire sauce. In a small bowl, mix together the brown sugar, marjoram, onion, marjoram, butter, remaining 2 1/2 tablespoons Worcestershire sauce, lemon zest, poultry seasoning.
Remove fish from pan, and place on a plate. Tilt the fish over the brown sugar mixture and finish by flipping the fish out onto a plate. Drizzle over the filling, and serve immediately with bread crumbs and Dijon mustard.