Honey-Ginger Salmon Kebabs

Ingredients

1/4 cup soy sauce
1/4 cup honey
1 T rice vinegar (can substitute white vinegar if needed)
1 t grated fresh ginger (or more to taste)
1 clove garlic, pressed (or more to taste)
1 lb salmon (already in kebabs if you can get it that way)

Mix first five ingredients thoroughly in a glass or ceramic dish large enough to hold the salmon kebabs. Marinate salmon for 30 minutes or longer. Heat up barbecue and leave back burner on high, front burner off; cook kebabs at the front for 4-5 minutes per side depending on thickness.

If you have time and inclination, you can boil the leftover marinade in a small saucepan for 10 minutes, then serve as a sauce for rice, veggies, etc.