Honey and soy sauce make a type of marinade called Teriyaki that is delicious on beef, chicken or fish. I like Salmon Teriyaki and threading it onto skewers makes it easy to cook. Serve the skewers with fluffy white rice.
You will also need 6 wooden skewers, soaked in warm water for 30 minutes.
Mix the honey, soy sauce and vinegar together in a bowl. Pour half into a saucepan and set aside. Add the ginger and salmon to the bowl and toss to coat the salmon.
Preheat the grill to high. Thread the salmon onto the skewers and put onto a foil-lined baking sheet. Spoon over half of the sauce from the bowl and grill the skewers for 2-3 minutes.
Turn the skewers over and spoon over the remaining sauce in the bowl. Grill for another 2-3 minutes, until cooked through and glazed.
Add 1 tsp water to the sauce in the saucepan and put over a low heat. Bring up to a simmer and bubble for 30 seconds, until slightly thickened.
Serve the skewers with the extra sauce spooned over.
Makes 6 skewers