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1
Lay the salmon steaks on a cutting board.
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2
With a sharp chef's knife cut the bone on either side.
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3
Remove bone and discard.
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4
You now have 2 pieces for each steak.
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5
Turn one half of the salmon steak over; with skin side out, lightly press the thick fleshy parts together.
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6
You now have two tail pieces on opposite ends.
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7
Fold the right side tail piece around the left flesh; Fold the left side tail piece around the right flesh.
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8
You now have a salmon steak resembling a pin wheel.
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9
Skewer each salmon steak, through one tail piece, into the thick flesh of both halves, and through the opposite tail piece.
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10
This will hold it together while cooking.
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11
Heat 1/2 the butter and 1/2 cooking oil together, over medium heat.
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12
Watch it does not burn.
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13
Cook salmon steaks 5 - 6 minutes on each side.
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14
(If you have a ridged griddle pan, use it; it will imprint lovely cooked ridges, and will not allow meat to stick).
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15
To prepare the salsa: combine mango, papaya, plum, and peach.
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16
In an appropriately sized sauce pan, combine white wine (or rum if you prefer), with lemon juice, lemon zest and brown sugar; bring to a rapid boil.
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17
Turn down heat under liquid and allow to simmer.
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18
Add fruit from Step 7, and cook slowly until mixture thickens and begins to resemble chutney; remove from heat.
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19
At this point, add avocado, champagne grapes and chopped parsley.
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20
Mix carefully to heat through.
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21
This method will prevent bursting of the tiny grapes.
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22
Divide Fresh Fruit Salsa evenly, and spoon equally over salmon steak pinwheels.
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23
Serve with your favourite accompaniments, such as rice; orzo; cous cous; or CooKoo (see CooKoo from Barbados Recipe #61903).
