2 in piece of grated ginger
1/2 cup sake
3/4 cup kecap manis
1/2 tsp five-spice powder
If you can’t find the kecap manis, (pronounced ketchap) an Indonesian sweet soy sauce, I found a recipe.
Thread your shrimp and salmon cubes onto skewers and marinate for at least a couple hours. They cook really quickly on the grill. Of course oil the grate really well because the salmon will stick a little. But yummy caramelized goodness it is that you scrape off that grill grate.
I cooked the marinade and wilted in some sliced bok choy and ate it all with some egg noodles as the recipe suggested. That kecap is really sweet though.
If you only cook red meat on your grill I suggest you expand your grilling possibilities. You will not regret it. I did buy the beautiful bright red/pink wild salmon rather than the anemic looking farmed salmon which was part of the reason it was so delicious.