Sous Vide Salmon Stuffed with Creamed Leeks

Stuffed salmon may sound a little intimidating, but it’s really not. Of course, it is a little time consuming, though the result — salmon fillets cooked in the Anova Sous Vide Precision Cooker with creamy leeks — is totally worth the effort. We serve it over a wild rice pilaf, but it would also go well with potatoes or a green vegetable on the side.

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 : 130F / 54.4C

Ingredients

• 1 quart ice water
• Kosher salt and freshly ground black pepper
• 2 (6-ounce) salmon fillets, skin removed and butterflied
• 2 tablespoons unsalted butter
• 1 cup thinly sliced leeks
• 1/2 cup heavy cream

Directions

1. Set the Anova Sous Vide Precision Cooker to 130°F (54°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. Meanwhile, melt the butter in a large non-stick skillet over medium heat. When the butter stops foaming, add the leeks and cook, stirring frequently, until soft, about 10 minutes. Add the heavy cream and season with salt and pepper. Bring to a simmer and cook until the leeks have absorbed most of the liquid, about 5 minutes. Remove from the heat and let cool for at least 10 minutes.
4. Remove the salmon fillets from the brine, rinse with cold water, and pat dry.
5. Add three tablespoons of the creamed leeks to each salmon fillet. Fold the fillet in half over the leeks tie with butcher’s twine.
6. Place fillets in a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag and cut away the butcher's twine. Serve.