Serves 4

4 Honey Bourbon Callisons Seasoned Skewers
1/2 cup white wine
1 1/4 lbs boneless, skinless salmon fillet, cut into 16 thick pieces (1 1/2-inch chunks)
Salt and pepper to taste
Garnish: lemon wedges

Soak skewers in white wine for 10 to 15 minutes.

Thread 4 pieces of salmon onto each skewer. Let sit for 10 to 20 minutes in refrigerator.

Lightly brush skewers on each side with olive oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook until salmon is just cooked, about 3 to 4 minutes per side. Garnish with lemon wedges.

Chef's Suggestions: Serve with coleslaw and roasted new potatoes.

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