Yakitori Salmon ~ Generally speaking yakitori uses chicken or
fowl in the recipe (tori means bird).  Here it is changed to use
salmon.  In Japan you can find yakitori-ya (yakitori stands) as
easy as a hot dog stand in the US.  The biggest difference is in
the sauce (tare).

12 oz salmon filet
8 baby leeks

Yakitori no tare  (sauce)

Group 1
4 tbsp Soya sauce (Japanese soy sauce)
3 tbsp Mirin or sake
2 tbsp sugar
2 tbsp honey or maple syrup
1 tbsp water
1 clove garlic, crushed

1.  Presoak 8-10 bamboo skewers.

2.  Remove skin and cut salmon into 1½ x 1½-inch pieces. Cut
leeks into 1½ inch lengths.  Alternately place salmon and
leeks on skewers.  Refrigerate until time to cook.

3.  Place group 1 in a small sauce pan, gently heat while
stirring until sugar has dissolved.  Bring to a boil, reduce to a
simmer.  Simmer for about 2-3 minutes.  Run sauce through a
strainer and allow to cool.

4.  Set aside about ½ of the sauce to serve with the skewered
salmon.  Brush the remaining sauce on the salmon and
leeks.  On a grill or barbecue.  Barbecue over hot coals for
8-10 minutes (or until done), turning once.  Periodically baste
with sauce to prevent salmon from drying out.

Serves 4-5