Prepare grill (or see below for oven version*). Place salmon, skin side down, on a foil-lined baking sheet. Remove all bones. Make small folds in edges of foil, forming a border around salmon, until foil is just bigger than salmon. Brush salmon with 1 Tablespoon sesame oil and sprinkle with sesame seeds, coating evenly. Place salmon on foil over a hot grill, close grill cover and cook 18-20 minutes or until salmon is barely opaque throughout.
For dressing: In a small bowl, whisk together vinegar, lime juice, soy sauce, and hot chili oil. Add peanut oil and sesame oil in a slow, steady stream, whisking constantly, until well-blended.
Meanwhile, cook pasta according to package directions. Drain well. Pour dressing over pasta. Add green onion, ½ cup cilantro, and cucumber. Toss to mix thoroughly. Pasta can be served hot or at room temperature.
Divide pasta among individual plates. Cut salmon on the diagonal into 4 equal-sized portions. Lift portions from foil with a spatula, leaving skin behind. Place salmon on bed of pasta and sprinkle with remaining cilantro. Serve immediately. Serves four.
*Once when it was not possible to grill outside, I made the salmon in the oven and it turned out great. Heat the oven to 375 degrees. Line a large baking sheet or pan with parchment paper or nonstick foil. Lay salmon, skin side down, on prepared pan. Brush with the sesame oil and sprinkle with the sesame seeds, just as described for grill. Bake salmon for about 15 to 20 minutes, or until just cooked through.
Recipe by The Culinary Cellar at https://theculinarycellar.com/salmon-recipe-from-seattle/