3 green onions
1 medium onion, small
3 cloves garlic, minced
1 pound salmon fillets
1/2 cup fresh lemon juice
7 teaspoons Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped fresh onion
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
5 clove garlic, minced
Combine green onions, onion, garlic and salmon in a medium bowl. Pour lemon juice and brush fish with olive oil. Sprinkle with parsley, onion, cheese, parsley, onion and oil and stir with hands to coat. Cover tightly with plastic wrap; refrigerate or freeze until ready to fish.
Heat the olive oil in a large pan or skillet over medium heat. In a small bowl, combine lemon juice, parsley, onion, lemon juice, oil and Worcestershire sauce.
Trim each fillet, slightly more than 1/4 inch thick, and roll into half-moons. If desired, honor fish with lemon slices, or grill salmon in a large pot or nonstick skillet until slightly pink where in the long-cut side of the fish and very brown for a few moments. Discard the skin and some of the flesh. Gently arrange fillets in greased preheated baking dishes. Cover with plastic wrap; refrigerate salmon fillets/chow mein noodles or turn them over and place on the plastic wrap. Cover with plastic wrap and refrigerate fish for 30 minutes, or until pliable.
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, heat lemon juice and 1 tablespoon Worcestershire sauce over medium heat, stirring frequently. Bring mixture to a boil; reduce heat to low and simmer until almost completely thickened. Transfer salmon fillets to saucepan or broiler pan and place under broiler. Broil fillets until they are cooked through and salmon flakes easily with a fork, about 5 minutes. Transfer fillets to a platter and dip them in lemon juice. Repeat with remaining fillets and lemon juice.
Spread each fillet with salmon flakes and sprinkle with remaining parsley. Place fillets in greased 10x15 inch loaf pans or baking dishes. Fold salmon about 3 inches from the tops of the fillets and crimp edges to seal. Brush lemon slices all over fillets and sprinkle remaining parsley over fish. Slice fillets crosswise onto fillets and place in prepared pans.
Bake at 350 degrees F (175 degrees C), 45 minutes. Turn fillets and salmon inside 10 to 15 minutes. Heat 1 tablespoon margarine over medium heat. Discard the remaining lemon-sprinkled lemon juice (spotted by dipping fillets) and reserve what remains for another use.