Wild Salmon with Rogue Pear, Cranberry & Pinot Noir Glaze

Ingredients

• 1 1/2 pound salmon, wild caught

• 1 tablespoon TAO Extra Virgin Olive Oil or TAO Orange Pressato Olive Oil

• Sea salt and black pepper for seasoning

• Vintner’s Kitchen Rogue Pear, Cranberry, & Pinot Noir Jam

Directions

1. Preheat oven to 350°F; line baking tray with foil.

2.  Place salmon fillets on a baking tray, drizzle with olive oil, and lightly season with sea salt and cracked black pepper.

3. Bake for 12-15 minutes, remove from oven, and spoon Vintner’s Kitchen Rogue Pear, Cranberry, & Pinot Noir Jam over each fillet.

4. Turn the broiler on to a medium setting, wait until it heats up, then return the salmon to the oven and cook under the broiler until fillets and jam gently caramelize.

5. Serve with pan-fried asparagus or fresh green salad.