Salmon:
Cut the salmon in four equal pieces and vacuum together with the other ingredients. Cook at 56 °C for 18 minutes in a sous vide water bath, salt lightly and arrange on a plate.

Cucumber:
Peel the cucumbers thinly and cut in half lengthwise. Cut in fine crescent-shape slices. Vacuum with salt, sugar and lemon zest. Marinate in the fridge for 2 hours. Chop the dill finely. Make a vinaigrette with lime juice and oil. Marinate the cucumbers and season spicily.

We recommend serving this dish with yogurt blended with lemon.