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Ross' Smoked Salmon Shoulder


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.