1 cup prepared instant mashed potato dinner
1 cup peeled and cubed carrots
1 (12 ounce) can octopus, drained
1 medium onion, diced
2 (1 ounce) packages sweet pickle relish mix
1 tablespoon Worcestershire sauce
Bring a large pot of water to a boil. Add mashed potatoes and carrots, and cook until tender. Stir in the red bell pepper, 1/4 cup vegetable oil and crab meat. Serve over steaks of salmon steaks. Transfer mixture into an 8x8 inch casserole dish.
Reduce heat to medium-low and gradually pour water into pan. Cover and simmer for 20 minutes, stirring occasionally.
Prepare a soup mix by mixing the Worcestershire sauce with lemon juice. Heat over low heat.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place salmon steaks on the grill rack. Carefully brush evenly with the marinade. Cook 35 minutes on each side.