Porter Ginger Salmon Skewers

12 ounces porter

1 tablespoon minced fresh ginger root

2 tablespoons garlic

1 teaspoon ground white pepper

1 tablespoon soy sauce

1½ pounds salmon, skin and bones

removed, cut into 1-inch cubes

1 medium sweet onion, peeled

1 large red bell pepper

14 large mushrooms

8 bamboo skewers, 10 to 12 inches long, or thin metal skewers

Mix porter, ginger, garlic, pepper and soy sauce in bowl. Reserve cup for basting. Pour remaining marinade into resealable plastic bag. Add cubed salmon, seal and turn several times to coat well. Chill 1 hour or more.

Soak skewers in water. Prepare vegetables by washing and slicing into bite-sized chunks or thick slices, as desired. Thread alternating pieces of vegetables and salmon on skewers.

Prepare grill. Cook skewers over medium heat, basting often with reserved marinade. Skewers are ready when salmon is orange and flaky and vegetables are tender. Serve with rice or salad.

Serves four to six.

"Grilling with Beer" by Lucy Saunders (2006 F&B Communications, $21.95)