1/2 pound salmon fillet
1 (1 tablespoon vegetable oil) can chopped shallots
1 tomato, sliced
1 tablespoon Worcestershire sauce
2 tablespoons black pepper
1 green bell pepper, diced into 4 1/2 inch rounds
1 onion, chopped
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 clove garlic, minced
1 1/4 teaspoon salt
1 tablespoon white sugar
1 bay leaf
1 1/2 tablespoons white vinegar
1/2 teaspoon coarse brown sugar
salt and pepper to taste
2 tablespoons white vinegar
2 tablespoons aluminum foil
6 (6 ounce) fillets salmon
In a small bowl, twist shallots in lightly greased 6 ounce glass bowl or small mixing bowl. Season with marinade and sprinkle with tomato and Worcestershire sauce. And pepper and green pepper. Seal the foil around the fish.
Heat oil in large skillet over medium high heat. Add salmon fillets, green peppers and onion. Reduce heat to medium. Brown steaks on both sides. Sprinkle with salt and pepper. Arrange fish into water bowl, about 1 to 2 inches apart, and pour marinade over fish immediately, turning to coat. Cover vegan pan, and refrigerate overnight or up to 24 hours.
Microwave seafood fillets 10 minutes on each side. Remove foil, brush seafood with water and top with marinade. Reduce heat to low; simmer 20 minutes. Remove from heat. Stir in vinegar, sugar, bay leaf, white vinegar, aluminum foil, orange marmalade, lemon juice, salt and pepper. Continue to simmer, stirring occasionally, 5 to 8 minutes on each side. Serve piping hot with lemon-lime soda, chilled.
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