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   Ingredients :
14 oz (400g) salmon, trimmed, skinless, cut into 2 inch (4 cm) cubes
Leeks (better thin leeks), cut in 2 inch (4 cm) pieces, white and light green part
Bamboo skewers, soaked in water for 30 minutes

6 tablespoons soy sauce
6 tablespoons fish sauce
2 tablespoons sugar
6 tablespoons dry white wine
3 tablespoons Port
1 garlic clove, crushed

Thread salmon pieces alternating with the leek onto skewers. Keep refrigerated until ready to use.

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
        5 – 6 servings
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