In a glass dish, combine pepper, water, maple syrup and soy sauce. Immerse salmon in marinade and refrigerate for 24 hours, turning fish over often.
Tie halved leeks with string so they don’t come apart while cooking. Cook leeks in a pot of boiling salted water for 3 – 4 minutes. Drain, cool under cold running water and pat dry. Brush with olive oil and season to taste.
In a bowl, toss beets with oil, vinegar and dill, and season to taste.
Indirect heat grilling
Preheat half the barbecue to high until the grill is very hot. Remove salmon from marinade, and sear both sides. Move salmon to over the closed burner and cook pieces 8 minutes or so, depending on thickness and desired doneness.
Grill leeks both sides, about 5 – 6 minutes in all, and cut into pieces.
Serve salmon with beet salad, and add grilled leeks over top.