1 (5 ounce) can marinated pearl onions, drained
1 cup salmon
6 cloves garlic, minced
1 teaspoon dijon mustard
1/2 teaspoon ground ginger
1 teaspoon salt
1 tablespoon Worcestershire sauce
2 tablespoons orange marmalade
1/4 cup orange juice
1/4 cup butter
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together marinated pearl onions, salmon and garlic. Ladle the mixture into a large square baking dish. Sprinkle the lemon juice over the fish, and sprinkle with Worcestershire.
Bake in the center of each oven, uncovered, for 25 minutes. Remove foil from the oval edges of the dish. Allow back ribs to cool.
Lightly oil each cube of plain yogurt and pour into the reserved marinade. Sprinkle marinade over the salmon. Place package on a baking sheet.
Bake in the preheated oven for 45 minutes, or until salmon is very well cooked. Remove slices of salmon from marinade, and place in a large bowl of ice water. Cover grill, and place lettuce slices on several plates. Top with remaining marinade and salmon.