Last Sunday I had tossed a couple of salmon filets in a brine prior to sous vide preparation. It was in the brine for 20-30 minutes and I took them out and sealed them in a couple of bags. Unfortunately, dinner had to be canceled so I ended up tossing the bags in the freezer (after leaving them in the fridge for a couple of hours). Just wanted to make sure that there aren't any ill-effects in doing that when I take them out this coming Sunday for a second attempt at dinner.
Another thing of note: The salmon was slathered in a bit of EVOO before sealing.