This is a recipe from the Food and Wine site. It was created by Maria Hines of Seattle and I followed it more-or-less exactly
•2 large English cucumbers, peeled.
• Salt and freshly ground black pepper
• Four 6-ounce, center-cut skinless salmon fillets, chilled
• Freshly ground white pepper
• 8 ounces plain nonfat Greek yogurt
• 1/2 cup coarsely chopped dill
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lemon
Preheat a water bath to 122° F for rare salmon, 160° F for medium.
Light a grill or preheat a grill pan.
Take one of the cucumbers, cut off the ends and discard. Cut the remainder into 1/4 inch rounds and place on a grilling rack that can be flipped.
Season this sliced cucumber with salt and black pepper.
Grill over high heat, turning once, until lightly charred, about 4 minutes.
Transfer to a plate.
Wash the salmon well and pat dry.
Season with salt and white pepper;.
Transfer to the Ziploc bags, two fillets to a bag.
Take care to expel as much air as possible and zip seal.
Submerge the bags in the water bath and place some weighted object on top to ensure they stay down in the water.
Cook at the desired temperature for 12 minutes.
Gently stir the dill, salt and pepper into the yoghurt.
Take the second cucumber and julienne it lengthwise. Rotate the cucumber so you end up with just the seedy center. Discard that.
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, add a generous dollop of the dill sauce and serve.