1 1/2 cups water
2 tablespoons distilled white vinegar
2 teaspoons lemon juice
1 1/3 onions
2 teaspoons Worcestershire sauce
1 1/2 cups chopped green olives
2 1/2 teaspoons dried marjoram
1 quart milk
2 cups sliced fresh spinach
1 tablespoon yellow mustard
1 lemon, juiced
1/2 teaspoon black pepper
Preheat oven to 400 degrees F (200 degrees C).
Place two tablespoons of water in a small saucepan and add vinegar. Reduce heat to low, cover and simmer until thickened.
In a mixing bowl, mix 1/3 cup lemon juice, onions, Worcestershire sauce, green olives and marjoram. Stir until the mixture is well blended. Add spinach and olives, then sprinkle with mustard.
Arrange one slice of salmon in a 3-quart baking dish. Layer with half of the salmon, then sprinkle with half of the oatmeal. Top with 1/4 cup of the green salad, pour half of the marinade over all, add lemon juice, then sprinkle with pepper.
Cover tightly and bake in preheated oven for 45 minutes.