1 pound salmon fillets
1 (16 ounce) can green tomatoes, drained
1/4 cup rice vinegar
1 cup white sugar
1/2 cup brown sugar
2 tablespoons garlic powder
1 teaspoon salt
1 tablespoon dried parsley
1 egg
1/2 teaspoon vanilla extract
In a medium bowl, mix salmon fillets, tomatoes, vinegar and sugar. Cover well and refrigerate.
Cut fillets in half and place on a platter. Sprinkle with brown sugar, garlic powder, salt and parsley. Mix well and refrigerate for several hours. Serve at room temperature or in individual bowls.
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