1 pound salmon steaks
1 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped fresh mushrooms
6 slices bacon
1 cup thinly sliced tomato
1/2 cup chopped green bell pepper
2 cubes margarine
1 cup white sugar
1 teaspoon white sugar for garnish
Remove the fish from the marinade. If you wish to keep your fish, peel and cut into quarters, placing the tabs along the bottom of the fish.
Make a well in the center of the celery leaf. Place the salmon in the well. Cover and refrigerate overnight.
While the salmon is chilling, rub with the bacon grease in a small bowl. Drain excess grease from the salmon by placing the fish onto a plate. Place some of it across the top of the celery leaf, and place another on the other side of the fish. Drizzle with some of the tomato to garnish.
Meanwhile, heat butter in a large skillet over medium heat. Spread the marinade across the bottom of the salmon. Brush two tablespoons of this mixture over the celery leaf. Fill the pan with foil and refrigerate until the salmon is well coated. Remove foil and drizzle with sugar and remaining marinade. Deep fry the fish for 5 minutes, then strain the fish and serve.