Grilled salmon steaks with spicy/citrus sauce

Ingredients
4 Salmon steaks or other fish. Salmon should be Pacific wild salmon, not the Atlantic farmed variety.
About 1 TBS per steak of coconut, olive or macadamia nut oil.
1 pinch of salt
1 Cup finely chopped Kumquats
1/4 Cup Vietnamese hot and sweet sauce (or your favorite hot sauce).
or
If you don't have kumquats, you may also use Trader Joe's Tangerine Habenero sauce. The point is to combine the zest of citrus with spicy and sweet flavors.

Preparation
Grill salmon steaks on the barbecue as follows: Heat the barbecue to a medium heat and then turn one side down to low. While the barbeque is heating, rub the salmon with either olive oil, macadamia nut oil or coconut oil and sprinkle a pinch of salt on the steaks.
Place the salmon on the low heat side of the barbeque, skin down (if there is skin), close the barbeque cover and allow 10-15 minutes to cook. If there is no skin on the salmon, sear for 2-3 minutes per side to seal in the juices and make grill marks, then leave the salmon on the "cool" side of the grill for 10-15 minutes, or until thoroughly cooked. Spread the sauce over the salmon a few minutes before removing from the grill (just enough to warm the sauce without boiling off the flavors). The sauce can also be added just before serving.

Commentary
Salmon is a terrific source of omega-3 fatty acids. Sealing the fish with a rub of saturated (coconut) or monounsaturated (olive or macadamia nut) oil protects the salmon from burning on the grill and protects the essential fatty acids from burning. Of course it also seals in the flavor.

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