The day before using, cook the fennel any way until soft - sauté, steam or roast it.

Chop cooked fennel finely and chill.

Bring butter to room temp and soften in a bowl by stirring.

Add other ingredients and mix.

Using a piece of wax paper make the butter compound into a long strip and roll into a tube, chill.

Cook salmon over an open flame and top with slices of the chilled compound butter.

Serve with a salad.

Use half the lemon juice and dill to marinate the salmon 1 hour before cooking.

Use the other half to marinate the chayote.

Season both with salt and pepper using a splash of oil only on the Chayote.

Cook both over an open flame.

Serve with a salad.

Marinate salmon in wine, honey, allspice, pepper and lemon juice for at least an hour.

Sprinkle with salt and brush with oil; cook over an open flame or in a hot oven or broiler.

Mix the butter with shallots, lemon juice, parsley, black pepper and Worcestershire sauce.

Make into a log by rolling into plastic wrap.

Chill and slice to use over the potatoes, corn and fish. You can also just spoon onto the potatoes, corn and salmon.

I cook the sweet potatoes in the microwave oven for 5-7 minutes and finish them in the coals.

The sweet potatoes can be cooked in the coals "as is" or wrapped in foil.

I think everyone should see one done directly on the coals, just to see, but most people aren't that interested.

They can be finished on the grill, either in or out of foil.

To cook the corn you can peel back the leaves and pull out the silk, wrap them back up and cook the over the grill or you can cook the corn in the coal, as is.

If that is a little too rustic for your taste, you can wrap them in foil.

Cook the salmon only after the potatoes and corn are done. I use the butter on everything.

Make the slaw.

Cook the salmon any way you prefer.

Decide if you want to toast the bread and if you want the sandwich open faced.