Salmon, Watermelon, Shrimp and Peach with a Riesling Glaze
(serves 4-6)

Ingredients:
1 package Bamboo Skewers - 8 inches
1 8 oz. Salmon Filet
12 medium Shrimp - shelled and devained
1 large Ripe Peach – cut into 8 wedge pieces with pit removed
4 oz. Watermelon
1 Pink Grapefruit – skinned and separated into sections
Seeds from 1 Pomegranate
Juice of 1 Lemon
1 Red Pepper
1 Yellow Pepper
1cup Corn
1 bunch Fresh Mint - chopped
½ bottle Riesling
1 ½ cup Kasha
2 ¾ cup Chicken Stock (hot.
1 tablespoon Olive Oil
Salt & Pepper

Preparation:

Skewers
1. Soak bamboo skewers in water over night.
2. Remove seeds from peppers and cut into 1” by 1” squares.
3. Cut watermelon into bite size pieces.
4. Cut salmon into1” by 1” cubes
5. Take one skewer. Place one piece of peach, one shrimp, one pepper cube, one watermelon piece, one salmon cube, and one grapefruit slice on the skewer. Repeat once.

Kasha
1. In a large saucepan lightly brown kasha, add chicken stock and cook 15 minutes until tender.
2. Saute corn in olive oil until tender
3. Add corn to kasha, add pomegranate seeds, and 1 teaspoon of chopped fresh mint.
4. Add lemon juice salt and pepper to taste

Riesling Glaze
Pour Riesling in a saucepot and reduce to ½ cup. Let cool.

Place skewers on hot grill and cook until shrimp and salmon are cooked. Brush with Riesling glaze.

Place two large spoons of kasha salad on plate and place a skewer on top. Drizzle some of the Riesling glaze over the skewer.

Garnish with whole mint leaves.