I made salmon sous-vide the other night with a prototype of a product name I won't mention. I used Nathan's "free the olive oil first" technique to get the salmon poached in olive oil (if you don't freeze it, you will be buying a new vacuum sealer).
Adding a little dill, salt and pepper was all the seasoning required but I did add a slice of lemon for a little 'bite'.
If you look at the cooked pictures, you'll notice the salmon is pinker than normal for 'cooked salmon'. This is a facet of sous-vide cooking. What you don't see is that it's perfectly cooked and tenderly flakes!
Salmon is one of the easiest (and safest!) foods to cook sous-vide. Try it if you can!
