I just made a sesame salmon roulade for my dinner - with some greens (asparagus/broc) and some salad. Those who know me, know that I love salad. I think salad should be served with every meal. I had to be talked out of serving salad, with curry, to G's 2 male cousins (aged 17 and 20 at the time). I like big salads with lots of different ingredients that become the meal, not a side. I use whatever is fresh in our fridge and supplement with tinned things as required (corn kernels, tuna chunks). I like to take salad to work for lunch, and I serve at practically every dinner. So although I didn't want to make the mango/papaya salad that is supposed to accompany this salmon I knew it had to have salad of some sort!
The hardest part was taking the skin off the fish - because none of my knives are really pointy enough, but I got through it. Then I cut the fillet so it was long - key here is to buy a skinny, but tall, fillet. Season, and roll up and just hold together with a skewer or two.
5 minutes in the oven, a couple of minutes resting and then you're done.
Simple but with super effective presentation. The rolling/skewer combination with the golden crust of sesame seeds makes this dish look pretty impressive - and looks like it took far more time than it really did. Although this works best cooked and served immediately I think that this would be excellent for a dinner party, just because it looks so good!