Watermelon-Salmon Skewers

      1 (1-inch) piece fresh ginger, chopped

      1/2 cup mirin

      1/4 cup sake (Japanese rice wine)

      1/4 cup light soy sauce

      1/4 cup watermelon juice, seeds removed (See note)

      2 tablespoons rice vinegar

      1 pound boneless, skinless salmon fillet, cut lengthwise into 1/2-inch-wide strips

      16 wooden skewers

      Sesame seeds

      6 cups diced watermelon

     
      In blender, combine ginger, mirin, sake, soy sauce, watermelon juice and rice vinegar and blend until smooth.

      Thread salmon onto skewers and add to marinade, turning to coat all sides. Cover and refrigerate 2 hours. Remove skewers from marinade and place on baking sheet coated with cooking spray.

      Sprinkle with sesame seeds.

      Bake at 350 degrees until salmon is just cooked through, 5 to 7 minutes. Or salmon may also be grilled over hot coals. Serve on platter with diced watermelon.

      Makes 8 servings.
     
(Note: To make juice, pulverize watermelon chunks in a blender or food processor and strain.)
Per serving: 156 calories; 5 g fat (1 g saturated fat; 29 percent calories from fat); 14 g carbohydrates; 30 mg cholesterol; 168 mg sodium; 12 g protein; 1 g fiber.