1/2 cup olive oil
1 tablespoon Italian seasoning
1 small onion, thinly sliced
1 white onion, thinly sliced
2 cups cornbread/7-inch cornflake bread
1 cup spicy Italian sausage salad greens
2 teaspoons Worcestershire sauce
2 teaspoons balsamic vinegar
2 teaspoons dried parsley
1 (4 ounce) can sliced mushrooms, drained
Heat olive oil in a small skillet over medium heat. Fry onion slices in olive oil until golden, about 15 minutes.
Stir in 1/2 cup chopped onion, 2 tablespoons chopped onion, cornflakes, sushi sauce and ground black pepper to taste. Place in a medium saucepan with water to cover. Simmer 15 minutes.
Stir in the diced green pepper and Worcestershire sauce. Place in another large saucepan, bring just to a boil, then turn heat, remaining oil in pan to a medium-low heat. Stir in vinegar, parsley and mushrooms. Cook 5 minutes, stirring occasionally.
The salmon will absorb all excess heat. Place in refrigerator. Refrigerate 8 hours or overnight before serving.