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                                                                  Ingredients
                                                                  • Yes No 2 seedless cucumber
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz center cut skinless salmon fillets
                                                                  • Yes No white pepper
                                                                  • Yes No 8 oz plain nonfat greek yogurt
                                                                  • Yes No 1/2 cup coarsely chopped dill weed
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Preheat a water bath to 122° for rare salmon, 160° for medium. Light a grill or preheat a grill pan. Season the sliced cucumber with salt and black pepper. Grill over high heat, turning once, until lightly charred, about 2 minutes. Transfer to a plate.
                                                                  • Season the salmon with salt and white pepper; transfer to four 1-quart, vacuum-pack bags and vacuum-seal. Submerge the bags in the water bath and cook at the desired temperature for 12 minutes.
                                                                  • In a blender, blend the yogurt with the dill; season with salt and black pepper. In a small bowl, toss the julienned cucumber with the oil and lemon juice; season with salt. Remove the fillets from the bags and transfer to plates. Top with the grilled and julienned cucumber, dollop with the dill sauce and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

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