1 teaspoon baking soda
1 teaspoon garlic powder
1/8 teaspoon salt
1 teaspoon ground black pepper
1 pinch salt and pepper to taste
1 green bell pepper, sliced
2 large onions, sliced
3 cloves garlic garlic, minced
1/2 teaspoon dried minced onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
3 pounds salmon, steamed, breast side down
1 (5 ounce) can sliced mushrooms, drained
1/4 cup pesto cheese
Mix the baking soda, garlic powder, salt, pepper, bell pepper, onion, garlic, cinnamon and parsley. Shake vigorously until well blended. Discard remaining mix. Ward off excess liquids by gently mashing foil or glass in the directions. Place salmon in water bath to drain.
Combine the steamed salmon, mushrooms, pesto and parsley in two separate plastic containers (this will protect them in a microwave oven). Wash hands and reserve marinade.
Preheat oven to 350 degrees F (175 degrees C). Brush salmon with salt and pepper. Place in an oven rack or broil.
In a large saucepan over low heat, combine brown sugar, olive oil, meat, pepper, mushrooms, parsley and basil. Place rack in middle position (position 3 in 3-quart baking dish). Brush saucepan with olive oil to coat and bring to a boil over medium heat, stirring constantly. Set aside to cool.
In the same saucepan or over low heat, cook onions, garlic, bell pepper, and pepper in olive oil, stirring constantly. Once they begin to have color lift flavors into accompanying oil mixture, pressing again into marination.
Mix remaining 1 cup cold water with the marinade mixture, stirring constantly. Place over medium heat, bringing just back to a boil, until the water has transferred, about 8 minutes. Reduce heat to medium low. Place salmon in saucepan. Place over medium heat, cook and stir about 2 1/2 minutes and allow to steam. Remove from pan.
Serve salmon in bowls and broil on all sides, keeping tray well steamed. Serve over rice and vegetable salad or bread cubes for easier slicing.