Quickly sauté peppers and onions in olive oil; drain and cool.
Trim fat and dark flesh from skin side of fillet. Carefully butterfly fillet, cover in plastic wrap and gently pound.
Place the salmon skin side up on a piece of rectangular plastic wrap that extends 3 in beyond each end.
Season the fish with salt and pepper and sprinkle cilantro over it. Distribute cooled onions and peppers, leaving a 2 in edge of salmon uncovered around edges.
Roll the salmon so it makes a pinwheel appearance in the center and firmly tie knots in each end of the plastic.
Tightly roll salmon in aluminum foil, twisting ends to form a cylinder shape.
Poach or steam the fish until internal temp reaches 110 degrees. Remove from poaching liquid and chill.
To serve, unwrap the chilled salmon and slice into portions.
Yield: 5 servings