- Four 6-ounce salmon fillets, all skin and fat removed
- Salt and freshly ground black pepper
- 1/4 cup sesame seeds
- 1 1/2 tablespoons olive oil
- 2 tablespoons rice-wine vinegar
- 2 tablespoons soy sauce
- 2 cucumbers, sliced very thinly lengthwise (optional)
- Heat a grill or grill pan until hot. Place a salmon fillet on a clean work surface. Using a sharp knife, slice the fillet open horizontally, leaving one end intact. Spread fillet open, and turn over. Season with salt and pepper. Tightly roll the fillet. Secure with a wooden toothpick. Repeat with remaining fillets.
- Pour sesame seeds into a small dish. Place a roulade in the seeds, and thoroughly coat bottom; drizzle sesame-coated side with olive oil. Repeat on other side. Coat and drizzle the remaining three roulades.
- In a small bowl, whisk together vinegar and soy sauce; set aside.
- Fold the edges of a piece of heavy-duty aluminum foil to form a shallow baking pan; place on grill. Arrange roulades on foil; grill until opaque halfway through, 4 to 6 minutes. Turn roulades over; grill until cooked through, 4 to 6 minutes. Remove from grill, and drizzle with reserved soy mixture. Serve on a bed of cucumber strips, if desired.
To cook the salmon in the oven, heat the broiler and line a broiling pan with aluminum foil. Cook the fillets about four minutes per side.