This Month's Recipe
Wine Country Glazed Salmon

Ingredients:

• 1/2 cup Duo Cabernet/Merlot Blend Wine
  2 tablespoons Bourbon Barrel Aged Worcestershire Sauce
  1/4 cup Savannah Bee Company Black Sage Honey
  1 clove of garlic, finely minced
  1/2 teaspoon cracked pepper
  3 tablespoons Red Island Australia Extra Virgin Olive Oil
  1 sprig TFM fresh rosemary, finely chopped
  2 (4 - 6 ounce) Wild Alaskan Sockeye Salmon
  

Preparation:
n a small saucepan over medium high heat, add 1 tbsp of Red Island Olive Oil and cook garlic until lightly browned and fragrant. Remove pan from heat and add Duo Wine, Savannah Bee Company Black Sage Honey and Bourbon Barrel Aged Worcestershire Sauce and stir to combine. Allow mixture to reduce by 1/2, approximately 3 minutes, before adding cracked pepper and fresh rosemary. Set glaze aside to thicken.

Season Wild Alaskan Sockeye Salmon with salt and pepper or your favorite seasoning. Heat remaining Red Island Olive Oil in pan over medium high heat and bronze salmon fillets for 2 to 3 minutes per side. Carefully check for doneness by watching for signs that salmon is beginning to flake. Brush salmon with wine glaze, making sure all sides are evenly coated. Serve over Summer Couscous Salad, see recipe.