Cold roll filling and sealing pepper salmon with quinoa

In a skillet, heat butter over medium heat. Add washing leeks and cut into strips and cook minutes until soft. Reserve.

Placed on a smooth surface filleting salmon, skinless and boneless and form a rectangle. Salmon open like a book without cutting it in half. Season with salt.

Put the salmon on a piece of plastic wrap. Sprinkle the reserved leeks and form a roll arm like a queen. Seal the edges and refrigerate until firm.

Oiling a rectangle foil with olive oil. Remove the plastic wrap and place salmon on foil. Sprinkle on all sides with pepper and wrap in foil sealing the edges. Refrigerate until ready to cook.

Heat a skillet over medium heat. Add olive oil and cook the salmon roll (without removing the foil) 3-4 minutes or until firm touch. It has to be cooked on the outside and undercooked in the middle. Remove, allow to cool and refrigerate until ready to serve.

Prepare the sauce in a blender place the peeled tomatoes, half cucumber peeled, seeded and chopped, mayonnaise, lemon juice, salt, pepper and vinegar. Process until homogeneous sauce; correct the seasoning.

Serve the salmon slices over the sauce and garnish with chopped peppers and onions.

To prepare Quinoa: Quinoa good wash in a colander until foam stops coming out, put in a pot 1 cup quinoa 1 1/2 cup boiling water, wait and let boil over low heat with toaster 15 mins.