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Salmon Yakatori


      1 pound salmon fillets
      2 peaches, 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 soy sauce
      1/4 cup wine vinegar
      3 tablespoons sugar
      1 tablespoon cornstarch
      1 teaspoon fresh ginger root, grated


    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).

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