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Submitted by: Mary Ann Johnson from Sycamore, IL
Originally shared on the web 06/05/2009

1 lb. boneless, skinless salmon fillet
10 to 12 wooden skewers, soaked in water
1/4 c. soy sauce
1/4 c. honey
1 T. rice wine vinegar or cider vinegar
1 t. fresh ginger, peeled and minced
1 clove garlic, minced
1/8 t. pepper
lemon wedges

Slice salmon lengthwise into 10 to 12 narrow strips. Thread each strip onto a skewer; place skewers in a shallow dish. Whisk together soy sauce, honey, vinegar and spices. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. Drain marinade into a small saucepan; simmer over medium-low heat for several minutes. Grill skewers over medium-high heat on a lightly oiled grill, brushing often with marinade, for 4 minutes on each side. Squeeze lemon wedges over salmon; serve warm. Makes 10 to 12 skewers.