1/8 cup finely chopped onion
1/8 cup chopped green bell pepper
1/8 cup finely chopped garlic
1/8 cup chopped fresh mushrooms
2 tablespoons Worcestershire sauce
2 teaspoons shrimp juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons water
1 tablespoon Worcestershire sauce
2 teaspoons white vinegar
1 teaspoon sesame seeds
1 teaspoon seasoned salt
3 tablespoons gingerbread
3 tablespoons chopped fresh parsley
1 dash ground black pepper
Place the onion, green bell pepper, garlic, mushrooms and Worcestershire sauce in a large saucepan. Bring to a boil, reduce heat to medium, cover and simmer for 20 minutes.
Stir the shrimp juice into the pot, pour in the vinegar, salt, paprika, sage, thyme, rosemary, water, Worcestershire sauce and 2 teaspoons shrimp juice. Season with salt and pepper, cover and simmer for 2 minutes.
Gently whisk the white vinegar mixture into the pot. Add the lemon juice, cut in the gingerbread until the mixture is a bit sticky. Add the parsley, stir well and stir until the bitter. Now add the 2 teaspoons rosemary and 1 teaspoon rosemary. Continue stirring until the mixture begins to thicken. Cover, turn the heat up to medium, and simmer for about 30 minutes.
Transfer the salmon to a 5-inch rack and top with the parsley, parsley, black pepper and lemon juice, if desired, turning over the entire time. Cover and chill at least 4 hours before serving.
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