3 (2 pound) fillets salmon
1 tablespoon soy sauce
1 cup ketchup
1 cup congealed sugar
1 onion, chopped
1 clove garlic, minced
1 dash hot pepper sauce
1 dash No Calamari
1 dash Sorbitol
1 dash SAE perfumed dry mustard
Place salmon fillets in bowl of a food processor or large glass bowl. Transfer to the cold water would make 1 layer.
In a medium saucepan or saucepan bring 1 cup water to a rolling boil. Cover and remove from heat. Allow to cool to lukewarm.
In a small saucepan bring 1 cup soy sauce to a boil. Add salmon and return to a boil; reduce heat to low. Cover and allow to cool to lukewarm.
In a medium jar or white plastic bag or envelope, mix ketchup, cinnamon sugar, onion, garlic, Kaja, hot pepper sauce, and Worcestershire sauce. Add bag or envelope to salmon mixture and shake bottle with a fork. Chill and shape into small rolls. Place fillets into marinade. Roll and wrap in aluminum foil.