Preparation:
Cut salmon into 16 large cubes. Alternate salmon, peach, zucchini and onion on 8 long metal skewers. Place in shallow baking pan in single layer. Combine the water, soy sauce, vinegar, sugar, cornstarch and ginger root in saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil and is thickened. Pour over skewers to cover. Save sauce. Marinate in refrigerator 2 to 3 hours. Grill 4 to 5 inches above hot coals, turning once, 5 to 6 minutes per side. Brush with remaining sauce while cooking. (Do not use sauce for dipping). |
