Grilled Ginger Salmon Brochettes

I thought I'd already posted this recipe, but after looking through my archives, I see that I have not.

This week Henry's had fresh (not frozen!) wild (not farm-raised!) king salmon fillets on sale for $6.99/lb.  Six dollars and ninety-nine cents per pound!  That's an awesome deal!  So of course I had to snatch some up.

Grilled Ginger Salmon Brochettes

Ingredients:

• 1 pound fresh wild salmon fillet, skinned, boned and cubed
• a couple tablespoons of rice wine vinegar
• 1 tablespoon fresh ginger, minced
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste

Directions:

• Soak some wooden skewers in water for a few minutes.  This will help prevent them from burning on the grill.
• Place cubed salmon fillets in a mixing bowl.  Add rest of the ingredients and toss.  Let sit for 5 minutes.
• Skewer the salmon onto the soaked skewers.  I like to use double skewers so they're easier to flip on the grill without having the salmon rotate and spin on the axis.
• Place onto a hot grill and cook on high for a few minutes on each side.  Serve immediately.

Eat more fish!