Poached Salmon from Alaska

It is said that the best salmon comes from Alaska.  Alaskan salmon has a firmer texture and richer colour than salmon raised on a fish farm.  Something about the still-pristine icy waters of the North Pacific.  An added bonus is that eating salmon is reported to be good for your health.  You don't have to settle for only smoked salmon.  You can grill, bake, poach or fry it.  It is only when I lived in Kyiv that I started buying fresh salmon to cook.  Probably because fresh salmon was more readily available there than my home town of Cape Town.
4 salmon fillets or steaks
2 tablespoons butter
2 tablespoons Cajun spice
2 garlic cloves finely chopped
1/2 cup vermouth
1 onion finely chopped
1 teaspoon lemon juice
1/2 teaspoon black pepper
1/2 teaspoon salt
Melt the butter in a large frying pan that has a lid.  Add in the Cajun spice, garlic and onion.  Saute for 2 minutes until the onions are soft.  Add in the vermouth and cook for a further 3 minutes, making sure you stir constantly.  Pour in the water.  Place the salmon fillets skin-side down on the pan.  Sprinkle the salmon with the black pepper and the salt.  Put the lid on the frying pan.  Let the salmon simmer for 8-10 minutes depending on the thickness of the fillets.  When you touch it with a fork and it flakes it is done.  Dribble some lemon juice on each piece of salmon and serve with a salad.
Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.