2 (4 ounce) cans sliced black walnuts
1 (5 ounce) can sliced fresh pineapple
1 (6 fluid ounce) can or bottle maraschino cherries, chilled
1 can sliced red clams, drained
1 small onion, thinly sliced
1 1/2 tablespoons butter
1 1/2 tablespoons lemon juice
1/2 teaspoon ground black pepper
2 teaspoons crushed coriander seed
1 cup water
2 tablespoons rum or molasses
1 1/2 tablespoons white sugar
1/4 fluid ounce cranberry juice
Slic the black walnuts and pineapple and place in a large bowl. Sprinkle pork with maraschino cherries, red clams, water, rum or molasses, sugar, cranberry juice and lime juice.
Heat a large saucepan in a fryer to 375 degrees F (190 degrees C).
Bake salmon fillets in the prepared pan juices for about 15 minutes per fillet. Turn fillets, allow to cool briefly and season with salt and pepper. Using a 2-1/2 tablespoon roller whisk, make about 2 or 3 fattier fillets.
Meanwhile, in a separate pan, caramelize butter or margarine over medium-high heat; stir in sugar and lemon juice. Season with black pepper, coriander and water. Heat through to 210 degrees F (80 degrees C).
Remove salmon fillets from marinade and place in a hot skillet. Cook, turning once, for about 2 to 4 minutes on each side or until fish is perfectly prawny. Remove fillets from marinade and place on serving plate. Sprinkle rum mixture over the fish and serve the fish with crushed coriander, lime juice and sugar.