• 1 pound salmon steaks
• 2 peaches, cut in 8 wedges each
• 2 zucchini, cut in 1/4- to 1/2-inch pieces
• 1 onion, cut in 1-inch cubes
• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh ginger root, grated

Method

Cut salmon into 16 large cubes. Thread salmon, peach, zucchini and onion on 8 long metal skewers, alternating each ingredient as you thread. Place in shallow baking pan in single layer.

Whisk together water, soy sauce, vinegar, sugar, cornstarch and ginger in saucepan. Cook over medium-high heat, whisking madly, until mixture comes to a boil and is thickened. If not thickened, reduce heat to low and cook until the consistency you like. Pour over skewers to cover. Marinate in refrigerator 2 to 3 hours.

Remove skewers from marinade, reserving what does not cling to the skewed ingredients.  Grill 4 to 5 inches above hot coals, turning once, 5 to 6 minutes per side.

Brush with remaining sauce while cooking. The sauce is not intended for dipping as raw ingredients have been soaked in it, so brush liberally.

Serves: 4

Contributor: Jay Thornton

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