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Brochettes:
Thread salmon pieces alternating with the leek onto skewers. Keep refrigerated until ready to use.
Sauce:
Combine all ingredients in a medium saucepan and heat, stirring, until sugar dissolves. Bring to a boil and lower heat. Cook for 2 minutes and strain. Cool. Separate some sauce in a bowl to serve with the brochettes.
Brush generously brochettes with remaining sauce. Place directly over the hot grill or on lightly oiled aluminum foil. Cook over high heat for 8 minutes, turning once and basting frequently so salmon and leek won’t dry.
How to fillet, skin and debone fish |
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