Serves: 4 Prep & cook time: 30 min
4 ea, 6 oz, Salmon Steaks, in netting to hold shape preferred
1 jar, B & M Ginger Peach Jam
½ tsp, Garlic, very finely minced then crushed
1 ea, Lemon, 4 slices reserved, then juice of remaining lemon
2 Tbls, Butter, sweet cream, room temperature
3 ea, Scallions, finely sliced
½ cup White Wine, dry
½ cup Water
Sea Salt & White pepper

Using large flat bottomed pan with cover, add wine, water and juice of lemon, stir well and bring to boil. Add salmon steaks, garlic, cover, bring up to a simmer only, poaching the salmon until done. Appx. 8 minutes. Remove salmon from pan carefully with spatula, keep warm for later use. Reduce mixture using high heat to ¼ cup, then add B & M Ginger Peach Jam quickly bringing to simmer. Lower heat add butter and scallions mixing well. Season to taste if, needed. Place salmon on a serving platter, place lemon slice on top, pour sauce over ½ of salmon & lemon slice only. Serve.

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