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).