Glazed Salmon Teriyaki

Yay! A fish that all 5 members of the family will eat!

5 salmon fillets, about 6 ounces each
1/2 cup soy sauce
1/4 cup (packed) brown sugar
1/4 cup dry sherry cooking wine
2 Tbsp vegetable oil
4 cloves of garlic, minced
1 tablespoon minced fresh ginger (or I use about 2 tsp of the Christopher Ranch chopped ginger in the jar, NOT dried ginger).
cornstarch
green onions

Combine the soy sauce, brown sugar, sherry, vegetable oil, minced garlic, and ginger in a small bowl. Whisk well until combined.

Place salmon in a pyrex glass baking dish.
Pour the sauce over the salmon. Cover with saran wrap and marinate in the refrigerator for 1 hour, turning the salmon once.

Preheat the over to 450. Remove the salmon from the fridge. Carefully pour the marinade into a small saucepan.  Make sure the salmon is skin side down in the baking dish.
Whisk a little cornstarch into the marinade. Bring the marinade to a boil, then reduce heat to medium and simmer for 5 minutes, being careful not to burn it. The sauce should thicken.  Spoon the sauce over the salmon and sprinkle slivered green onions on top. Bake for 10 - 15 minutes until fish is to the desired doneness.

Serve with jasmine rice and edamame.

Strawberry Freezer Jam

Ingredients
2 cups pureed strawberries (about 2 quarts worth of berries)
4 cups sugar
1 (1.75 ounce) package Sure Jell 100% Natural Premium Fruit Pectin (dry)
3/4 cup water
1 - 2 tsp lemon zest (this is needed to cut the sugary taste)

Directions
Prewash all your jars and lids.
Cut the tops off the strawberries and mash them in a large bowl, then puree them with an immersion blender. This is a necessary step if your kids don't like "chunks" in their jam.
Mix pureed strawberries with 4 cups of sugar and 2 tsp lemon zest and let stand for 10 minutes. *Note - Don't try to reduce the sugar in this recipe or the jelly will not set properly.
Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water/pectin into the strawberry mixture. Mix well for 3 minutes.  Pour/ladle into jars.  Leave 1/2 inch space at the top. Place the tops on the jars and let sit at room temperature for 24 hours.  After 24 hours, the jars can be put in the refrigerator or freezer.
Yield - 6 - 7 8 oz. jars of jam

Note - Jam will last approx. 3 weeks in the fridge. Jam is easily stored in the freezer.  Simply put a jar in the refrigerator overnight and you'll be all ready for jam and biscuits in the morning!