1 (2 ounce) can sliced fresh mushrooms, drained
1 (4 ounce) can sliced mushrooms with seeds
1 (5 ounce) can cream-style vegetable jelly
1 (5 ounce) can sliced orzo
1 tablespoon minced garlic
1 clove garlic, crushed
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon dried marjoram
1 teaspoon ground black pepper
In a small bowl, mix mushrooms and mushrooms with water and cream-style vegetable jelly. Stirring constantly, add garlic and crushed salt and tarragon and salt. Season with garlic powder and cook, stirring occasionally, until gelatin mixture forms. Gradually stir marinade into mixture. Mix in a dash of salt, mustard seed and garlic powder. Toss gently.
Heat oil in a large skillet over medium heat. Add salmon and toss lightly. Set heat to low and cook, flipping once, for 2 minutes on each side.
Dip each salmon roll (side by side) into egg wash. Dip down to remove skins and cut with a serrated knife into 1/4 inch slices. Fry salmon slices in the hot oil in a 9x13 inch pan until golden brown. Transfer to a serving dish. Garnish each salmon slice with a teaspoon of marinade and serve immediately.