Updated: May 19, 2018
The sous-vide is genius. Basically, you cook things in a sealed bag, which is then heated by placing the sous-vide apparatus in a pot of water. Everything comes out moist (that's right, I said it) and juicy (I went there too!) and really good. Even chicken breast is delicious when you cook it sous-vide!
So sous-vide is the cooking method, like baking or boiling or stir-fry. However, you need to get the actual tool, which has various brands. I happen to have access to the Joule, which is lovely and expensive. There are other brands but I just don't have any experience with them.
Here's what you need to make amaze-balls (we're gonna stick with this theme) salmon:
6 oz Salmon
Sea salt and pepper to taste
Throw salmon, a tablespoon-ish (maybe less) of olive oil, and a sprig of dill into your bag (some vacuum seal, some throw it in a ziplock)
Turn on your sous-vide and following the cooking instructions. Usually, it heats the water first. Then you place your ziplock bag of food in said pot of water. Salmon takes the Joule about 30 minutes to cook. When it's done, remove from bag, add salt and pepper to taste and a squeeze of lemon to be fancy.
I like to eat this salmon with brown rice and roasted veggies. Roasting vegetables is the EASIEST thing in the whole wide world. Almost as easy as using the sous-vide. Wash and cut up your vegetables of choice (zucchini, carrots, celery, onions, broccoli, cauliflower, brussel sprouts, etc). Add about 1 - 2 tablespoons of olive oil (just enough to coat-ish the vegtables). Add salt and pepper to taste, throw it in a 425 degree oven for about 30-45 minutes until it gets a little charred and a lot of delicious. Eat, enjoy, and impress the people because these vegetables (almost) always turn out pretty. With salmon, I'll probably roast some asparagus. Seems like the right thing to do. For chicken, carrots, celery, and onions are amazing. For pure deliciousness, carrots and some rosemary are your friend.
Eat, and be strong and merry, friends!