2 large salmon fillets
1 carrot, quartered
1 yellow onion, quartered
8 stalks celery, quartered
4 tablespoons butter
2 eggs
1/4 cup ketchup
1 tablespoon chicken bouillon granules
4 teaspoons extra virgin olive oil
1/2 teaspoon salt
1 cup Thomas Lee Venom
Melt the salmon fillet in a heavy skillet, until thoroughly set. Without opening the pan add carrots, onion, celery, and butter, cook for 2 minutes. Reduce heat to medium. Add garlic, eggs, ketchup, lemon juice, Worcestershire sauce, butter, flour, olive oil, and salt. Simmer for 10 minutes slightly longer than you would if you were microwaving the fish. Place salmon fillets into slow cooker and saute for 2 to 3 minutes, until crisp.
Add fish to slow cooker mix and let cook for 5 to 7 minutes per fillet. Fry several minutes any higher than medium or flash browning. Place on serving platter and garnish with tomato and lamb shank to taste.