1 pound salmon fillets
8 ounces ricotta cheese
1 large onion, diced (1/2 inch thick)
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon salt
1 cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground black pepper
2 tablespoons Worcestershire sauce (optional)
1 sprig fresh cilantro
1 teaspoon annatto (optional)
Preheat the broiler.
In a large mixing bowl, mix ricotta cheese, onion, celery and garlic. Season with salt and parsley.
In a separate mixing bowl, brown onions in 2 tablespoons olive oil. Stir in remaining 1 tablespoon olive oil, lemon juice, black pepper, Worcestershire sauce, cilantro and annatto if desired. Season with salt and pepper.
Spread a layer of salmon fillets into a medium bowl, top with ricotta mixture and top with celery mixture.
Bake in preheated broiler for 10 to 14 minutes, or until salmon falls easily on top of salad and flavors are lightly coated.