Orange-Ginger Salmon Kabobs

• 1/4 cup orange marmalade
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 1 Tbsp. grated gingerroot
• 1 Tbsp. reduced-sodium soy sauce
• 1 lb. (450 g) skin-on salmon fillet, cut into 1-inch pieces
• 1/4 Vidalia onion, cut into 1-inch chunks, separated into layers

1. Mix first 4 ingredients until blended; pour over fish in shallow dish.
2. Stir to evenly coat fish.
3. Refrigerate 1 hour to marinate.
4. Heat greased barbecue to medium-high heat.
5. Remove fish from marinade; discard marinade.
6. Thread fish and onions alternately onto 8 skewers.
7. Grill 2 to 3 min.
8. on each side or until fish flakes easily with fork.

orange marmalade, bullseye, gingerroot, soy sauce, salmon fillet, vidalia onion

Taken from www.kraftrecipes.com/recipes/orange-ginger-salmon-kabobs-181984.aspx (may not work)