For more information about sous vide cooking visit:

Poached Salmon Cucumber Crème Fraiche
Serves 4

4, 5-6 ounce salmon fillets, skinned
8 Tablespoons extra-virgin olive oil, divided
8 fresh dill sprigs
4 Tablespoons dry white wine, divided, and frozen
Salt and white pepper, to taste

Cucumber Crème Fraiche
3/4 cup crème fraiche
1/3 English cucumber, seeded and peeled
1 tablespoon fresh dill, chopped fine
Dill sprigs for garnish

Meanwhile, preheat Sous Vide Supreme to 130 F. Season salmon portions generously with salt and white pepper. Seal each salmon fillet in a separate Sous Vide Supreme bag with 2 Tablespoons olive oil, 2 dill sprigs and 1 Tablespoon white wine, frozen. Seal the bags and refrigerate until cold, about 30 minutes. While refrigerating the salmon fillets, whisk the crème fraiche until thickened. Grate the cucumber and fold into the crème fraiche along with the chopped dill. Refrigerate until ready to use.
To cook salmon, place bags in water bath and cook to 130° F for 10-12 minutes. Remove the bags from water with tongs and let rest at room temperature for 5 minutes.
To serve, remove salmon fillets from bags and blot on paper towels. Place each fillet on a separate serving plate and a dollop of cucumber crème fraiche. Garnish with dill sprigs and serve immediately.

Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens