Roasted Salmon with Hot Pepper Peach Jam



2 pounds salmon, steak or filet

1/2 cup dry white wine

1 jar Stonewall Kitchen Hot Pepper Peach Jam

1/4 cup fresh mint, torn

Salt and pepper to taste



  1. Pre-heat oven to 425 degrees F.
  2. Season salmon with salt and pepper.
  3. Place salmon on a cookie sheet and pour white wine over the top of the salmon.
  4. Mix together the Hot Pepper Peach Jam and mint. Then spoon over the salmon.
  5. Place in oven and roast for 15 minutes, basting halfway through with juices.