2 tablespoons soy sauce
1 clove garlic, minced
3 tablespoons vegetable oil
1/2 onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
2 carrots, grated
1 pound salmon steaks
1 (10 ounce) package pita breads, warmed
1 cup shredded lettuce
2 (18 ounce) cans sliced mushrooms
1 (16 ounce) can sliced black olives
1 (16 ounce) can pineapple juice concentrate
In a medium bowl, mix soy sauce, garlic, vegetable oil, onion, Worcestershire sauce and sugar. Shape into small cubes. Place salmon into a large plastic bowl or paper bag; mash with a fork. Place salmon into the marinade. Cook over medium-high heat for 6 minutes on each side or until no longer pink.
Remove pink salmon from marinade and place in a large bowl; sprinkle with 1/2 lemon, 1/2 cup pineapple juice concentrate, and 1/4 cup shredded lettuce.
While salmon are marinating, place lettuce onto an unbaked sheet. Sprinkle with mushrooms, black olives, pineapple and tomatoes.
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