Sous Vide Salmon Roulade with Lemon and Herbs

A roulade is a filled rolled meat or pastry (in this case, of course, it’s fish). The term comes from the French word “rouler” meaning “to roll.” For this salmon roulade, you roll lemon and herbs in between two salmon fillets, and then cook the whole thing in the Anova Sous Vide Precision Cooker for an hour. There is a bit of artistry or construction involved in making the roulade, but the general objective is to combine the two fillets to create a round piece of salmon. So, before you begin rolling in step 4, determine how your two pieces will best align to create a uniform end product.  

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:00

Recipe Time: 00:30

Temperature : 125F / 51.7C

Ingredients

• 1 quart ice water
• Kosher salt and freshly ground black pepper
• 2 (6-ounce) skinless salmon fillets of similar shape
• 1 teaspoon Activa RM (transglutaminase)
• 1 tablespoon minced fresh parsley
• 2 teaspoons grated lemon zest
• 1 tablespoon extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 125°F (51°C).
2. Whisk 1/4 cup kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes, or up to 1 hour.
3. Remove the salmon from the brine, rinse with cold water, and pat dry.
4. Lay the fillets next to each other on a large piece of plastic wrap. Sprinkle the inner side of each fillet with Activa RM. Divide parsley and lemon zest across each fillet and season with salt and pepper.
5. Place one salmon fillet on top of the other with the herbs in the middle and the thicker ends on top of the thinner ends. Roll tightly in plastic wrap to form a uniform cylinder. Tie off the ends with butcher's twine.
6. Place the salmon roulade in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the salmon from the bag and let cool completely. (Ideally, refrigerate the salmon overnight so that it is easy to slice.)
2. When the salmon is cool, remove from the plastic wrap. Slice into 4 uniform pieces.
3. Heat olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, add the salmon cut side-down and sear until golden brown on both cut sides, about 5 minutes total. Serve.