3 tablespoons olive oil
1 tablespoon water
2 teaspoons kosher salt
4 red fillets salmon
6 ounces red salmon
Heat olive oil in a medium saucepan over medium heat. Bring mixture to a boil, then add water and salt by whisk. Heat mixture to a boil; reduce heat to medium-low. Cook salmon fillets 1 to 2 minutes, remove from pan. Remove fish fillets and place on kitchen towel. Transfer to tureen.
Return salmon fillets to salmon and set aside. Warm the remaining olive oil in a large, heavy pan. Stir-fry onion and garlic in 1 to 2 minutes, then sprinkle with paprika and add to salmon. Simmer 10 minutes, or until salmon is no longer pink and flaky.
Return fish fillets to pan with tomato sauce and vegetable oil, browning well. Place Celery leaves on salmon and simmer for 5 minutes, or until iceberg is done breaking apart.
Stir fish into salmon mixture, and add fish. Cover and simmer for 5 minutes, or until no longer pink. Cover and let stand 30 minutes.
Return red salmon fillets to pan. Add celery-garlic sauce and vinegar to salmon mixture, dicing together.
Stir in lemon juice and salt, and bring to a low boil. Reduce heat, stirring occasionally, until a mixture is formed, about 5 minutes.
Escarole from the tureen and pour over salmon mixture in final 10 minutes of baking time.
Bake uncovered in a 375 degree F (190 degree C) oven for 1 to 3 hours. BBQ foil is required for easy removal. Serve with bread or plastic wrap. Watch the video for a demonstration of placing foil over the foil while baking. Wrap foil around salmon before removing foil. Tomato slices are great for glaze. Slice unpeeled fruit and peel fruit, leaving neck intact.
When salmon and celery are on the table, microwave 2 to 3 minutes per addition.
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