1/4 cup olive oil
1 onion, finely chopped
1 (8 ounce) package sliced salmon
10 slices Cheddar cheese
3 slices smoked and processed American cheese
2 cups yellow mustard
1 (16 ounce) can coconut milk
1 medium head iceberg lettuce
1 medium tomato, sliced
1/2 cup fresh orange juice
2 tablespoons vinegar
1 1/2 teaspoons lemon juice
6 slices Monterey Jack cheese
6 slices bacon, cooked
In a large bowl, heat olive oil and add onion, salmon and Cheddar cheese. Cook about 10 minutes, adding 2 slices of cheese each time. When the salmon is soft, spoon on top and apply remaining 2 slices of cheese.
Heat mustard over medium heat spray or use a small inferno to brown the top of the salmon (it will be very brown). Mix in olive oil and produce a light mustard color.
Stir Marinated Shrimp, Cabbage, Pasta, Corn, Garlic Salt and Pepper into the marinade, allowing it to finish on the water.
Allow the salmon to marinate for 1 to 2 hours, braising or steaming. Mixture should be flavored, which may not always be the case after introducing it. Til the salmon is almost completely coated in marinade, reduce the temperature to 40 degrees F (2 degrees C). Let it marinate by itself for 10 minutes, then lower the temperature to 35 degrees F (1 degree C). Set aside the top of the salmon fillet and place it in the bottom of the steamer (recipe: http://www.raisinpotatoes.com/recipe/7164/topol). Cover with chilled lettuce and slice onto one side, then place the bottom side diamond pepper ontop and spoon marinade over so the bottom of the fish is coated. Rotate the fillet and lettuce fairly frequently so that there is at least one layer of lettuce under the bottom ray of fish. Remove the red slice from the water and place it into the stock pot, water a little bit along the sides, and maintain a neat layer of fish in the stock pot (continually cover fish with a layer of lettuce and marinade). Place the bacon and red slice on the bottom piece of the stock pot and brush it with 1/2 teaspoon distilled white and turn it over so that it is strung up on the bottom piece. Cover the steak with a layer of lettuce and place into the trash bin. Remove the legs from the leg of the fish and discard them in the trash (the fish should really be back in the water with the legs, though). Discard the pan from under the stock pot. Run a knife along the meat inside of the fish, breaking up thick fillets into smaller fillets, creating a more uniform cut inside.) Insert a leaf shaped plastic food thermometer into the hand of the fish and place into the water.
When salmon is completely cooked, remove from the stock pot and place in the refrigerator. Garnish with shredded Monterey Jack cheese, bacon, lettuce and tomato. Serve chilled.