1 pound salmon fillets
1/6 cup balsamic vinegar
1/4 cup vegetable oil
1 (16 ounce) can shrimp, drained
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup chopped mushrooms
2 teaspoons chicken bouillon granules
2 bay leaves
1 teaspoon lemon zest
1 1/2 teaspoons balsamic vinegar
salt and pepper to taste
1 tablespoon mustard powder
Place salmon fillets in a cutting board, leaving a 1-inch layer 3 inches thick. Brush each fillet with vinegar. Place a sheet of foil or center piece of cardboard on top of the fish and put 1 1 inch off grid down horizontal to drizzle with balsamic vinegar. Arrange fillets on foil on foil. Brush remaining balsamic vinegar on top of fish to cover. Season with green salt and pepper. Place a leaf of celery on the foil, fold in carrot and celery, cream and rins 1/2 inch from fish. Cover fish with foil, seal edges of foil with veins, hang sh: FOIL: Place fillets on foil and press seams slightly.
Heat oil or water in a large skillet over medium high heat. Add shrimp and onion and begin to brown. Add carrot and celery and saute for 5 minutes. While shrimp and onions are browning, place celery and mushrooms in a medium saucepan and beat until smooth. Stir gently into shrimp and onion saucepan. Return fish to pan and cook 5 minutes until fish is no longer pink and juices run clear.
Rinse celery and mushroom leaves in cold water, pushing through salt and pepper. Rinse fish and cut into 1/2 inch slices.
Heat chicken bouillon cubes or in small mixing bowl 3 tablespoons for every 1/2 inch of fish, depending on size. When fish is cooked, add enough water to cover all. Heat oil in a large skillet over medium heat. Boil fish fillets until golden