4-6 oz. Salmon Fillets
1/2 cup Soiree White Zinfandel Wine Jelly
2 tbsp. olive oil
salt and pepper to taste
Warm the jelly in microwave until it is mostly liquid (about 30 seconds). Season both sides of fish with salt and pepper. Heat olive oil in saute pan over medium heat. With a basting brush coat each side of the fish with jelly generously. When the oil is hot, caramelize the salmon for 2 to 3 minutes on each side for medium rare. You may want to do the four fillets in two separate pans to avoid burning the sugar in the jelly.
*This is also great with Pinot Grigio Pear, Orange Chardonnay, or Margarita Jellies.