1 whole salmon filet
1/3 c Cabernet Sauvignon Jam
juice of 1/2 lemon
2 T course ground mustard
2 green onions, sliced thin
Preheat oven to 425°. In microwave, heat jam for 20 seconds. Whisk together jam,
lemon juice and mustard. Set aside the sauce.
Place the salmon on a large baking pan: season with salt and pepper, pour on
remaining sauce. Sprinkle with onions.
Roast salmon for 15 minutes or until the desired temperature is reached. Serve with
extra sauce.
