6 slices bacon
1 medium onion, diced
3 cloves garlic, minced
1 pound salmon steaks or cuts, cut to 1/3 inch thickness
1/4 cup Worcestershire sauce
1/3 green bell pepper, diced
1/8 teaspoon dry mustard
2 1/2 cups water
1/2 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat grill for high heat and lightly oil grate.
Heat a large skillet over medium high heat. Place bacon in evenly browned pieces and pay attention to it. Drain, crumble and set aside.
Place onion and garlic into pan with steaks. Cook on medium heat for 3 minutes, stirring.
Stir parsley and Worcestershire sauce into steaks, and add uncovered steaks. Mix with the bell pepper, mustard, water, parsley and Worcestershire sauce. Place on steaks, cover and simmer for 3 minutes.
While steaks are simmering, place salmon pieces in pan with tails and tip of fish to sauce. Cook over medium heat for 1 minute, adding additional water until fish reaches desired doneness. Return to heat and cook thoroughly.
Return steaks to pan with the seasoned bacon, onion and garlic. Spoon into steaks, and cook over medium heat for about 5 minutes per inch of thickness; turn steaks over. Pour white sauce over steaks, and cook about 5 minutes.
Keep steaks warm by adding additional parsley and Worcestershire sauce. Heat over medium heat for about 20 minutes, until salmon flakes easily with fork. Serve steaks over hot coals.