1 (6 ounce) can salmon, drained
1 tablespoon vegetable oil
2 tablespoons Worcestershire sauce
1 pound lean, fresh mushrooms
1 pound salmon sticks
1 cup chopped onion
1 cup chopped green bell pepper
6 celery leaves, halved
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
In a medium pot over medium high heat, add the salmon and cook over medium heat 11 minutes, or until the fish flakes with a fork. Remove the fish from the water; pat dry.
Slice the salmon into thin slices, and press lightly on each piece with a fork. Add oil to the pan and saute, stirring constantly, for 3 minutes.
Add marabatic liquid and stir to thicken. Add mushrooms to mushrooms and heat up. When mushrooms are tender, add green pepper, onion, peppers, celery, brown sugar, garlic and parsley; simmer for one minute, stirring occasionally.
Add marinated salmon, celery, green pepper and celery leaves; heat over medium heat. Adjust the seasoning with salt, oregano, basil and parsley. Cover and simmer for two minutes more.