| Cook Time | 5-8 minutes |
| Servings | People |
Ingredients
- 1 pkg Coleson’s Catch Coho Samon Fillets thawed
- ¼ c Dry White Vermouth
- ¼ c Chicken Broth
- 1 tbsp Tarragon chopped
- 12 Asparagus spears
- 3 in Large Strawberries slicedcircles
Ingredients
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Instructions
- In a sauté pan, bring the vermouth, broth, and tarragon to a boil.
- Place the salmon in pan meat-down with the asparagus and cover. Simmer for 5-8 minutes depending on the thickness of the salmon.
- Remove the skin from the salmon and place on a plate and criss-cross the asparagus spears on top and garnish with the strawberries.
- Pour the poaching liquid over the top.
