DILL SALMON

If you’ve never been comfortable cooking fish, sous vide is the perfect tool for you. You can’t overcook it, and you just use the tiniest amount of fat. A quick sear when it’s done and dinner is ready.

4 (6-ounce) skin-on

salmon fillets Kosher salt and

pepper

2 green onions

4 dill sprigs, plus more

for garnish 2 tablespoons olive oil 1 tablespoon unsalted

butter

Using a sous vide circulator, preheat a water bath to 123 degrees. Season the flesh side of the fish with salt and pepper, then place in a vacuum bag or sealable plastic bag in a single layer and top with the onions and dill. Drizzle with olive oil and seal. Cook for 45 minutes. Remove salmon from the bag and pat dry with paper towels.

In a medium skillet, heat butter over medium high heat until it stops foaming. Sear the fillets until browned, about 30 seconds per side. Serves: 4

— Adapted from a recipe in “Mastering the Art of Sous Vide Cooking” by Justice Stewart ($21.99, Page Street Publishing Co.).

Per serving: 285 calories (percent of calories from fat, 50), 34 grams protein, 1 gram carbohydrates, trace fiber, 15 grams fat (4 grams saturated), 96 milligrams cholesterol, 116 milligrams sodium.

CHEYENNE COHEN AND MANDY MAXWELL