Marinate salmon in orange juice, zest, ginger and pepper for at least an hour.

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

Sprinkle salt and pepper on the salmon and squeeze lemon over it. 

Place the parboiled potatoes in to a bowl and toss in onions and celery with a couple of spoons of water to help it all blend.

Then wrap completely in tin foil.

Put the foil packet either in the coals or on the grill, whichever you are comfortable with.

When the potatoes are done (20-30 minutes), cook the salmon.

In a shallow container or a zip lock bag, put everything in except the olives.

Marinate for at least an hour.

Cook the Salmon Steaks over an open flame- cooking time depends on the source of flame used and size of steak. (See comments below.)

Top the steak with cold olives and serve with a salad.

Mix all spices and place on a plate.

Right before cooking, press both sides of the steak into the seasoning mix.

If you leave to marinate overnight, the salt leeches out the juice.

Cook Salmon Steaks over an open flame.

Serve with lemon and a side salad.

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.