2 medium cloves garlic, smashed
1 (4 ounce) can mushrooms, drained
1 cup grated carrots
7 salmon fillets, quartered
5 onions, finely diced
2 1/2 tablespoons Worcestershire sauce
1 (14.5 ounce) can red wine vinegar
3 whole cloves celery, chopped
1/4 teaspoon ginger pepper
3 slices bacon
In a small pan, stir together a large carrot and the garlic. Mix with the mushrooms, carrots, onion, Worcestershire, vinegar, seasoning salt, lemon zest, bits of bacon and pork sausage; cover and refrigerate overnight.
To grill salmon fillets, place them in a large skillet, saute over medium-high heat for 8 to 10 minutes each side, or until not nearly finished. Garnish with bacon and serve with carrot slices and garlic.