1 (16 ounce) can salmon fillet
2 tablespoons white sugar
1 tablespoon apple cider vinegar
1 teaspoon salt
1 1/2 teaspoons paprika
1 (8 ounce) can sliced carrots
1 (8 ounce) can artichoke hearts in syrup
In a small bowl, mix the sugar, vinegar, salt, and paprika. Place the salmon in the water, and allow to sit until cleaned. Drain, and pat dry.
In a small bowl, mix the carrots, artichoke hearts, and evaporated chicken broth. Pour the mixture into the salmon fillet, and toss in the juice of the artichoke hearts. Cover, and refrigerate overnight.
Preheat grill for high heat.
Lightly oil grate; place salmon fillet on skewers. Grill fillet 5 minutes per side, or until fish flakes easily with a fork. Place fillets on plates, and top with lettuce and artichoke hearts.