Skewered bites of salmon, tangy grapefruit and hearty vegetables provide summertime flavor to ward off winter blues.

1 large pink grapefruit1cup grapefruit juice (about 8 ounces)¼ cup reduced sodium soy sauce2 tablespoons tomato paste2 tablespoons Worcestershire sauce2 tablespoons brown sugar2 tablespoons rice wine or apple cider vinegar2 cloves garlic, minced1 pound of boneless wild skinless salmon, cut into 1-inch chunks½ pound cherry tomatoes1 yellow or orange pepper, seeded and cut into 1-inch chunks1 zucchini, cut into Z\x-inch chunks1 small red onion, peeled and cut into 1-inch chunks12 wooden skewersCut the top and bottom off one of the grapefruit. Place it cut-side down on a cutting board. With a small paring knife, cut along the curve of the grapefruit and remove the peel, exposing the fruit. Turn grapefruit on its side and cut 1-inch slices across the membrane (slices will have a flower-like appearance with the membrane intact). Cut each "flower" in half and set aside.Pour 1 cup of grapefruit juice into a small saucepan. Add the soy sauce, tomato paste, Worcestershire sauce, brown sugar, vinegar and garlic. Bring to a boil. Reduce to a simmer and cook 15-20 minutes, stirring occasionally until the sauce reduces by half and starts to thicken. Set aside.Preheat oven to 400 degrees. Cover two cookie sheets with aluminum foil. Coat the aluminum foil with cooking spray. Thread salmon, tomatoes, peppers, zucchini, onion and grapefruit slices onto the skewers. Drizzle with half the teriyaki sauce and bake 10-12 minutes until the vegetables are soft and the salmon is no longer translucent in the center but still moist. Drizzle with remaining sauce and serve immediately.Makes 4 servings.