1 1/2 cups milk
1 small onion, chopped
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon ground black pepper
2 tablespoons Creole horseradish
1/2 tablespoon Creole seasoning
1 teaspoon Creole spice
1 (8 ounce) can canned tomato juice from can
2 tablespoons chopped fresh parsley leaves
1 1/2 cups fresh mushrooms
2 tablespoons olive oil
4 strips bacon, cooked and chopped
2 tablespoons lemon juice
2 tablespoons Creole seasoning
2 teaspoon Creole seasoning
In a medium bowl, mix the milk, onion and vinegar. Mix well. Gradually blend in the Worcestershire sauce, salt, garlic, pepper, Creole and lemon juice. Cover and refrigerate overnight.
In a large saucepan, whisk together the onions, parsley, mushrooms and olive oil; simmer over low heat until vegetables are tender.
Dredge the cooked salmon in boiling water; drain salmon and sprinkle with marinara cheese, tomatoes, mushrooms and bacon. Bring mixture to a boil; cook for approximately 10 minutes. Meanwhile, refrigerate anchovy fillets.
Remove salmon from marinara, chop and serve as directed on packages.