1 pound salmon filets, cut into 1-inch cubes
Juice of half of a lemon
1/3 cup soy sauce
2 tablespoons rice wine vinegar
1/2 cup teriyaki sauce
1/4 cup sugar
2 shallots
2 garlic cloves
1 tablespoon chopped ginger
Soak wooden skewers in water for thirty minutes, then set aside.
Place soy, lemon juice, rice wine vinegar, teriyaki, sugar, shallot, garlic and ginger in a blender and process until smooth. Pour into a shallow dish and set aside.
Thread the salmon cubes onto skewers and place into the marinade, turning to coat.
Place the skewers in the refrigerator for 2 or 3 hours.
Preheat the grill. Drain the marinade and place the skewers on the grill for two minutes per side, or until cooked through.
