Sous-vide Salmon with Creamy Avocado

Creamy Avocado

• 8 oz avocado, flesh only, peel and pit removed (see Tip)
• ¼ tsp salt
• 1 lime, freshly squeezed (juice only), plus extra, sliced, to garnish

Salmon

• 60 oz water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
• 1 oz lemon juice
• 20 oz fresh salmon fillets (4 x 5 oz, 1 in. thick)
• ½ tsp salt
• ⅛ tsp ground black pepper
• 4 tsp extra virgin olive oil, divided
• 4 sprigs fresh dill, plus extra to garnish
• vegetable oil, to sear