TASTE THE LOVE

Salmon with Wine and Mustard

1 whole salmon side
1/3 c. Cabernet Sauvignon Jam
juice of ½ a lemon
2 T. course ground mustard
2 green onions, sliced thin

Preheat oven to 425 degrees. In a microwave safe dish, heat jam for 20 seconds. Whisk jam with lemon juice and mustard. Sit aside ½ the sauce in a separate dish to pass at the table. Place the salmon in a large baking pan. Season with salt and pepper. Pour on remaining sauce. Sprinkle with onions. Roast for 15 minutes or until the desired temperature is reached. Serve with extra sauce.

Groups: Cabernet Sauvignon Jam, main dish, seafood