This is a dry 'rub' or marinade to put on a salmon fillet.  I suppose it
wouldwork on salmon steaks as well.  This is supposed to create a dish
reminiscent of the way salmon was smoked and preserved over juniper wood
fires by the native people of West coast of British Columbia.

US measures.  I don't know the metric equivalents, sorry.

1/3 cup   dry juniper berries
1 tbsp    coarse sea salt
2 tbsp    turbinado or 'raw' sugar
1 tbsp    grated dry orange peel

grind up the juniper berries in a small blender until rather fine (about 30
sec) add other ingrediants and blend for 10-15 sec more.

spread the mix over the salmon on a plate and let sit (covered) in the
refrigerator for 2-6 hours before cooking.

cook the salmon on open (BBQ) grill, marinated side down for 4-5 minutes,
then turn over and finish cooking (skin side down) for 7-10 minutes more or
until done through.  (The idea is to carmelize the sugar on top of the
salmon first then let is cook through by indirect heat from the bottom.)

Serve with orzo or brown/wild rice mixture.