Maybe this picture will help. This was a previous roll that didn’t have scallops. You have to imagine the scallops in the middle along with the imitation crab.
I remembered this sauce for a different salmon dish that I made once. I think I’m going to remove the honey glaze and put this sauce on the side so that people who like it salty can have it that way, and people who like it sweet and go crazy with the sauce. From what I remember, it was a sweet, citrusy sauce with lemon and orange flavor. It was really good on salmon fillets.
I guess the picture doesn’t make it look appetizing! :dubious:
When it comes to fish, just about any cook will tell you that the kiss principle applies. Keep the flavours and cooking method simple.
I buy the salmon steaks about the same size as you do. I heat some butter is a cast iron skillet then add some capers. I roll the steaks in dill tips and fry on high temperature, skin side first then the flesh side. Just before the flesh becomes translucent I squeeze a quarter of lemon in the skillet. I generally serve with steamed butter-lemon asparagus and parsley butter boiled potato. Yup, I do use a lot of butter. 
Beets don’t go well with salmon.
