RASPBERRY PEACH GLAZED SALMON

In a small pot combine Raspberry Peach Chipotle Sauce (Retired) with red wine and half of the raspberries. Mash the raspberries to combine with the sauce. Simmer on low for 5 minutes and set aside. Preheat gas or charcoal grill to 450°F. Pat salmon fillets with paper towel to remove moisture. Brush fillets with olive oil on both sides, then season with salt and pepper. Place salmon fillets directly on the grill, skin side down. Close the grill. Grill for 6 minutes, then flip and grill an additional 2 minutes, skin side up. Salmon should reach an internal temperature of 140°F. Rest fillets for 5 minutes. Spoon warm sauce over fillets. Serve garnished with remaining raspberries.