4  6-oz salmon filets

1 tsp. salt

1 tsp. pepper

¼ cup flour

4 tblsp. cooking oil

1 cup raspberries

¾ cup Field Stone Raspberry Dessert Wine

1 tblsp. honey

1 tblsp. black pepper, ground

1 tsp. cornstarch

2 tblsp. water

In a small saucepan, simmer raspberries and wine for five minutes.  Add honey and pepper, simmer another five minutes.  Whisk cornstarch and water together in a small bowl, then add to sauce to thicken.  Simmer for one minute.  Remove from heat.

In a medium pan, heat oil over medium high heat.  Salt and pepper fish, then dredge in flour.  Place fish presentation-side down in pan and cook for three minutes or until golden brown.  Turn and cook for an additional 4-5 minutes.  Plate fish and spoon sauce on top.