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Pics (terrible) will come on the dinner thread but I just wanted to record that on skinless good quality salmon fillets, 50 degrees C for about 45 mins then left in a cooling waterbath for 15 produced the best salmon fillet I've ever cooked sous vide.
P.S. not vacuum packed, just freezer bag packed. This one trick has revolutionised my sous vide cooking. I got my kit out, set it up for temp, left it while I went to get the hubby, came back, bagged it, did everything else, ate it. So so easy 
Pics (terrible) will come on the dinner thread but I just wanted to record that on skinless good quality salmon fillets, 50 degrees C for about 45 mins then left in a cooling waterbath for 15 produced the best salmon fillet I've ever cooked sous vide.
