Coho Salmon Fillets with Asparagus and Strawberries
Serves 2 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 Large Strawberries, sliced in circles 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.