I first prepared these kabobs for a team of archaeologists excavating a site in the Aleutian Islands. We used fresh sockeye salmon, but other varieties of salmon work well, too.
—TERRI MACH HOMER, AK
PREP: 15 MIN. + MARINATING GRILL: 10 MIN. MAKES: 6 SERVINGS
1 1/2 pounds salmon fillets, cut into 1 1/2-inch cubes
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground cumin
1. Place salmon in a large resealable plastic bag. Combine the remaining ingredients; sprinkle over salmon. Seal bag and toss to coat; refrigerate for 30 minutes.
2. Thread the salmon onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.