Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  salmon fillet
  2                     peach -- cut in 8 wedges each
  2                     zucchini -- cut in 1/4- to
                        1/2-inch diagonal slices
  1                     onion -- cut in 1-inch cubes
     1/2           cup  water
     1/4           cup  low sodium soy sauce
     1/4           cup  wine vinegar
  3        tablespoons  sugar
  1         tablespoon  cornstarch
  1           teaspoon  fresh ginger root -- grated

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).

Nutritional Information:

233 Calories (kcal); 4g Total Fat; (15% calories from fat); 25g Protein; 24g Carbohydrate; 59mg Cholesterol; 681mg Sodium