Sous Vide Salmon Roulade with Lemon and Herbs
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 125°F (51°C).
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.
Remove the salmon from the brine, rinse with cold water, and pat dry.
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.
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.
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.
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.)
When the salmon is cool, remove from the plastic wrap. Slice into 4 uniform pieces.
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.