I thought that I would try and remove the bones which turned out to be surprisingly easy. Grab those tweezers that are usually used for beautifying purposes and feel for the bones in the steaks pinch them hard and pull. I found that they were all in a row in my steaks.
I rubbed in liberally some Tarragon oil and seasoned with rock salt and freshly ground pepper. On each piece I lay slices of Kaffir limes and a whole bunch of coarsely cut Kaffir lime leaves, a generous amount of capers and some dill. I then covered the steaks with tinfoil and baked them in the oven for 10 to 15 minutes. Remember you have to be careful not to overcook Salmon!
I served the salmon on a bed of rice cooked in an Indian style with butter and finely chopped onions, tomato salsa and tossed salad of mesculun and rocket leaves.