7 ½ cups yellow onions,diced 1 ½ cups olive oil 1 carton packaged mashed potato pearls mix, prepared 2 ½ lbs.cream cheese, softened 2 ½ cups heavy cream 2 ½ cups thawed and drained spinach, chopped 5 cups canned artichoke hearts, coarsely-chopped 7 ½ Tbsps.roasted garlic 3 Tbsps.salt 10 cups Parmesan cheese, shredded 138 each salmon steaks or fillets,6 oz.each 1 ½ cups butter, melted 19 ½ cups Monterey Jack cheese,shredded
Preheat oven to 400°F. In large stock pot, saute onions in oil until translucent. Add prepared potato mixture and next 7 ingredients (cream cheese through Parmesan). Mix well and spread into 3 full-size steamtable pans.
Bake for 15 minutes or until cheese is golden and bubbly.
Prepare salmon steaks or fillets, as needed, by pan frying or sauteing 5 minutes on each side.
Top potatoes with butter and Monterey Jack cheese before serving, and place one piece of salmon on top of each portion.