1/4 cup butter, softened
1/4 cup cider vinegar
1/2 cup maple syrup
1/2 cup distilled white vinegar
1/2 cup lemon juice
1 dash Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1 teaspoon lemon juice
2 tablespoons distilled white vinegar
1/2 cup fresh lemon juice
1 tablespoon distilled white vinegar
1 dash lemon verbena
1/2 cup butter, melted
Mix together 1/4 cup butter and vinegar. Pour the lemon syrup and lemon juice into pastry bag, leaving a huge layer.
Fill each slice with 1/2 cup butter mixture, reserving 3 1/2 cups of the lemon syrup to drizzle on fish. Roll fish and add extra lemon syrup. Pour in 1/2 cup lemon syrup.
Cover pastry bag with plastic wrap and chill overnight. Preheat oven to 400 degrees F (200 degrees C).
Second layer: Melt butter or margarine in microwave oven on medium heat, stirring constantly, until it is a 50/50 mixture.
Spread half of the reserved lemon syrup onto one half of each salmon piece. Sprinkle with remaining lemon syrup and parve. Pour butter mixture into a 2 quart casserole dish, spread with remaining sliced salmon. Sprinkle remaining parsley salt on salmon.
Bake at 400 degrees F (200 degrees C) for 35 minutes, or until salmon flakes easily with fork.
Spread remaining lemon syrup over salmon. Sprinkle remaining parsley salt on fish. Pour butter mixture over salmon.
Bake at 400 degrees F (200 degrees C) for 10 minutes, or until fish flakes easily with fork. Cover, and let cool at room temperature.