Make a nice fire and leave your friends with drinks to attend to it. Cut your salmon steaks into approximately 1cm by 1cm cubes and slide onto skewers. Use good cuts of salmon so they aren't too thin or they will flake when you have to remove them from the skewers.
Put the salmon skewers in the fridge while you start with your sauce.
Pour the balsamic vinegar into a small steel kettle or pot (suitable for the fire).
Cut the strawberries in half and add to the balsamic vinegar with a pinch of black pepper. Place your strawberry balsamic mixture on the braai to simmer gently. Stirring occasionally let it simmer for 15mins. Remove from braai and let it stand to thicken slightly.
Back to your salmon - drizzle the skewers with honey on all sides, roll in sesame seeds and sprinkle with coarse black pepper. Do not marinade your salmon to early as you want the honey as a glaze more than a distinctive flavour.
Place your sauce back on the heat. Place the skewers on a medium braai only turning, once they start turning white halfway through.
You want the outside to be slightly browned and the inside to still have some pink flesh but not raw.
Your reduction should still have whole pieces of strawberry in it.
Scoop some strawberries into a glass of your choice and pour sauce over.
Remove 2-3 cubes of salmon depending on size and place on top of strawberry sauce. Top all of this off with fennel and lime zest.