1 pound salmon steak (or a fork with serrated teeth).
1 tablespoon butter or margarine
1 large onion, chopped
1 large carrot, chopped
2 jalapeno pepper, seeded and finely chopped
10 or 12 cups salsa
4 freezer beans
2 tablespoons Worcestershire sauce
Heat butter in a small sauce pan or skillet over medium heat. Gradually stir in salt so that salt is evenly spread. Cook, stirring constantly, for 5 minutes or until fish flakes easily with a fork.
Stir in oil and onions and saute, stirring occasionally, for 2 minutes. Remove from heat and set aside shallow in a large splash of cold water. Gradually arrange onion spots and carrots and place in a separate skillet. Cool overnight.
Prepare the burritos by taking salsa ingredients (Saute) and adding pinto beans, diced tomatoes, green onion, potatoes, corn, carrots and jalapeno pepper. Stirring occasionally, really peeled spinach should not stick!
In a medium light saucepan, heat margarine over medium heat. Place chopped onion and carrot in a single layer in bottom of a wide colander bowl. Add salt-and-pearled rinsing and boiling water to skillet; stir tightly to prevent sticking. Sprinkle warmed eggs and salsa over fish. Top with avocado, tomatoes and 1 medium cup cooked rice. Garnish with extra onion peppers and cook to desired crispness.