SALMON WITH RIESLING PEPPER CHERRY GINGER SAUCE
4 (6 oz. each) Salmon fillets
1/2 cup Robert Rothschild Farm Hot Pepper Sour Cherry Ginger Preserves
1 cup Riesling wine (using Urban Riesling)
1 Tbsp. Unsalted butter
Salt & pepper, to taste
Grapeseed oil, for skillet
Season salmon on both sides with salt & pepper. Heat skillet over medium-high heat. Add just enough oil to barely cover bottom of skillet. Place salmon in pan top side down. Cook for 4 - 5 minutes, turn over and finish cooking 4 - 6 minutes depending on thickness. Remove salmon from skillet and keep warm. Remove any bits from bottom of the pan. Add Robert Rothschild Farm Hot Pepper Sour Cherry Ginger Preserves and wine to skillet. Lower heat to medium low and reduce by about half, stirring often. Remove from heat and stir in butter until melted. Pour sauce over cooked salmon.