Japanese taste salmon skewers

This is a very simple and tasty recipe, with a strong sweet/salty accent. The bacon wrapping gives a smokey flavor to the salmon, nicely complementing the soy-honey marinade.

You need:

- 500gr salmon filet, cut into 2-3cm chunks
- about 10 strips of thin bacon
- white part of a leek, cut into 2cm chunks (optional)
- small wooden skewers

For the marinade:
- 50ml soy sauce
- 1 tablespoon of freshly grated ginger
- 2 cloves of garlic, mashed
- 1 big tablespoon of honey
- pepper

Combine the ingredients for the fish marinade. Stir well and add the salmon chunks. Cover and marinate for at least one hour, and if you think about it give it a mix from time to time.
Skewer the salmon, leek and bacon, so that the strips are nicely wrapped around the fish. Fat from the bacon will keep the salmon juicy and tasty.
Ideally, this recipe is done is summertime for a barbecue. If it is winter though, you can cook the skewers in a 200degC oven for 15 minutes, or better, put them under the grill for 5 minutes and turn them from time to time.
While they are cooking you can make a quick sauce out of the marinade that is left. Just add 1 tablespoon of white whine and let it simmer for a couple of minutes over medium heat. To thicken it, add 1 teaspoon of potato starch diluted in a bit of water. Goes well with rice.