• 4 salmon fillets
• 1 tablespoon honey
• 2 tablespoons Dijon mustard
• 1/4 cup extra virgin olive oil
• 2 tablespoons Tishbi Chardonnay Wine Jelly
• 2 garlic cloves, minced
• salt and pepper to taste
• 4 sprigs of fresh thyme

Preheat oven to 350 F.

Place the honey, olive oil, wine jelly, garlic, salt & pepper in a small bowl and mix well.

Brush mixtrue on the salmon fillets and place a sprig of thyme on each.

Bake for aproximately 10 minutes or until done.

Serve on a bed of baked root vegetables with fresh garden salad.

Tip: 1 tablespoon wine jelly = 1/2 cup wine

Recipe is courtesy of Fruit of the Land.