Salmon with Wine and Mustard Glaze

1 whole side of salmon  
1/3 c Emily G’s Cabernet Sauvignon Jam 
juice of half a lemon 
2 T course ground mustard 
2 green onions, sliced thin 
 
Preheat oven or grill to 425*.  In microwave, heat jam for 20 seconds.  Whisk jam with lemon juice and mustard.  Set aside 1/2 the sauce. Place the salmon in a large baking pan, season with salt and pepper, pour on remaining sauce and sprinkle with onions.  Roast salmon for 15 minutes or until desired temperature is reached.  Serve with extra sauce.