1 1/2 pounds salmon steaks
3 tablespoons vegetable oil
1/2 onion, seeded and cut into rings
1 teaspoon Worcestershire sauce
1 teaspoon crushed red pepper
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
1/4 teaspoon dried rosemary
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1 tablespoon fresh lemon juice (optional)
Heat olive oil in a large stockpot over medium-high heat. Add salmon steaks and saute for 8 to 10 minutes or until lightly browned. Remove from steaks and cut each steak into 8 rings, 1/4 inch thick.
Meanwhile, in a small bowl combine onion, Worcestershire sauce, crushed red pepper, salt, oregano, basil, rosemary, sage, thyme, marjoram, sage, tarragon, rosemary, rosemary, sage, tarragon,