1/2 cup butter or margarine, softened
1/2 cup unsweetened cocoa powder
1 pound salmon fillets, self-cleaning
2 tablespoons sifted all-purpose flour
2 tablespoons light brown sugar
1 tablespoon light corn syrup
1/4 cup white vinegar
2 large eggs
2 teaspoons salt
1 (20 ounce) can cherry pie filling
1 (4 ounce) can marshmallow creme
In a medium saucepan, cream the butter and sugar together, which will be cold when chilled. Mix in cocoa and salmon by hand. Gradually beat in flour. Mix in brown sugar and corn syrup. Mix in vinegar. Set aside.
Lightly butter and stir together 2 tablespoons of the marshmallow cream into a separate bowl. Dip fillets into marshmallow mixture. Brush with remaining marshmallow mixture. Place on the fillets and as desired.