3 tablespoons vegetable oil
1 pound salmon fillets
2 tablespoons brown sugar
6 milk cubes
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1 teaspoon fresh lemon zest
1/4 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon brown sugar
Slice fillets from the skin into 1 inch strips about halfway around the fish. Heat the oil in a large skillet over medium heat. Brown the salmon fillets with the brown sugar, then place them under the oil. When the fish are almost cooked, remove from the oil and place them in the pan with the salmon.
Add the milk cubes to the pan with the fish. Saute for about 5 minutes, and add the vinegar and lemon juice. Bring the color of the milk to a slow simmer. Sprinkle the Worcestershire sauce on top of the fish, then sprinkle red wine vinegar over the fish. Pour the wine mixture over the fillets and stir.
While the fish are finishing up, mix together the red wine vinegar, lemon juice, lemon zest, salt, white sugar and brown sugar. Pour over the fish and cook for about 1 extra minute. Turn the fat side over and cook a minute longer.
For the seasoned salmon roll: Lay fillets in a single layer in a single layer in the pan you have prepared. Sprinkle the flour over the fillets and pour the marinade over the fillets. Cover the bowl with foil and marinate in the refrigerator overnight, turning fillets every 30 minutes.
Preheat the broiler setting for medium, and broil fillets about 30 minutes in the preheated oven. Turn fillets over and cook for another 10 minutes, until they are browned.