Next up with the sous vide experience was cooking Salmon. I bought a half of a pound of Atlantic Salmon and brined it in a 10% salt water solution for ten minutes (to help prevent the albumen from leaching out during the cooking). After patting the salmon dry, I then cut the it in half. I salted and peppered the fillets, poured a little bit of olive oil on them, and also put some garlic power on them. In one bag, I placed some tarragon. In the other, nothing else was added.
I cooked the fillet in 116 degree Fahrenheit water for an hour. When I removed the fish from the bag, I patted the top dry with some paper towels and then used a culinary blow torch to brown the top.