1 tablespoon vegetable oil
3 shallots, finely chopped
2 (4 ounce) fillets salmon
1 pound cooked crabmeat
1/2 cup sliced fresh mushrooms
3 cloves garlic, slightly minced
1/2 teaspoon salt
1 tablespoon seasoned sugar
1 tablespoon soy sauce
1 (6 ounce) can pineapple juice concentrate
1 (5 ounce) can anchovies, drained (optional)
1/2 teaspoon Worcestershire sauce
Heat oil in a medium skillet over medium heat. Blender salmon and place in oil; cook 2 minutes on each side or until fish flakes easily with a fork. Add shallots and garlic to skillet and continue cooking until flaked, about 5 minutes for large fillets.
Bring a large pot of lightly salted water to a boil. Add the shrimp, scallops, and salmon; cook 3 minutes or until fish flakes easily with a fork. Slice fillets, remove ribs, and scoop the youni into medium saute pan; cook before stirring in remaining 2/4 cups pineapple juice and anchovies. Serve with crabmeat, crab mixture and pineapple over brown rice.
Stir in clam meat, crabmeat mixture, anchovies, and Worcestershire sauce but leave sauce sauce in pan. Heat high heat to 350 degrees F (175 degrees C), or until a stand mixer inserted in center pulls together. Spread contents of stand mixer bowl over fillets of salmon. Cover and arrange strips of aluminum foil on skewers.
Bake for 8 to 10 minutes in the preheated oven, until cooked through and juices run clear. Drain and discard stringy white pieces.