Wednesday, January 13, 2010


My daughter Melissa loves this dish.  Salmon is so good for us and I try to come up with delightful ways to prepare it.  This recipe has an Asian taste and is simple to make.  Next time I make them, I'll add a picture.

Sesame Salmon Roulades

4 six ounce salmon fillets, all skin and fat removed
salt and freshly ground pepper
1/4 cup of black sesame seeds (black sesame seeds are by far the most attractive, usually found in Asian grocery store or possibly natural food store, white sesame seeds will do if the black cannot be found)
1 1/2 tablespoons olive oil
2 tablespoon seasoned rice-wine vinegar
2 tablespoons soy sauce
2 cucumbers sliced very thin lengthwise (optional)*

Heat a grill or grill pan until hot.  Using a sharp knife, slice the fillet open horizontally, leaving one end intack (similar to butterfling).  Season with salt and pepper.  Tightly roll the fillet, secure with a wooden toothpick.  Repeat with remaining fillets.  Place a roulade in the seeds and thoroughly coat bottom, drizzle the sesame coated side with olive oil, repeat on other end.  Mix vinegar and soy sauce and set aside.  Fold the edges of heavy foil to form a pan.  Place on grill.  Arrange roulades on foil and grill until opaque, about 4 minutes.  Turn over, grill until done, about 4 minutes.

Serve on bed of cucumber strips and use the sauce for dipping or drizzle on top of roulades.
* I use a wide blade peeler, I have found mine at Williams Sonoma.

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