Sous Vide Salmon With Cucumbers

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2 seedless cucumbers, peeled—1 sliced crosswise 1/4 inch thick, 1 halved, seeded and julienned

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

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