1.   Arrange salmon in overlapping slices around the edges of two plates.

2.   Arrange salmon in a single layer in a shallow baking dish, and spoon marinade on top.

3.   Arrange salmon on individual plates, spooning a little of the ginger scallion mixture over.

4.   Arrange salmon on plates and pour sauce over them.

5.   Arrange on serving platter and arrange salmon on top.

6.   Arrange salmon on top.

7.   Butterflied salmon are arranged on a lattice of cedar sticks and set to cook slowly back from the edge of the fire.

8.   Place the bowls filled with the hot briquettes and ice on the grate of the grill and arrange the salmon around it.

9.   Sprinkle with grated orange peel, and arrange salmon on top of the bulgur mixture.