Sous-vide salmon with lemon-dill yogurt

Skinless salmon fillet (400 g) check for bones, and remove membranes and fins if necessary.

Mix cold water, salt, and allulose for the brine. Submerge the salmon in the brine and place it in the refrigerator for 1 hour.

For the sauce, mix Greek yogurt (240 g), lemon juice (15 g), finely chopped dill (5 g), and salt. Keep the sauce in the refrigerator until serving.

Remove the salmon from the brine, pat it dry with paper towels, and pack it in a vacuum bag or a sturdy zip bag, removing excess air.

Cook the salmon using the sous-vide method at 40 °C for 1 hour. Then cool the bag with the fish in ice water and place it in the refrigerator for about 6 hours to firm up the texture.

Carefully remove the salmon from the bag, slice it with a sharp knife, and serve cold with lemon-dill yogurt and a green salad.