Soy-Grilled Salmon with Korean Dipping Sauce

Ingredients

• 4 salmon filets
• 1/2 cup soy sauce
• 3 T Rice vinegar
• 2 T sesame oil
• 1/4 cup low-carb sweetener of your choice
• 2 tsp. garlic powder
• 1/4 tsp. Red Pepper Powder
• 2 green onions, thinly sliced

Directions

If using frozen fish, thaw in the refrigerator overnight and then drain and pat dry.Combine soy sauce, rice vinegar, sesame oil, sweetener, garlic powder, Red Pepper Powder, and sliced green onion in small bowl.Put half of mixture into a small ziploc bag with the pieces of fish and marinate in the fridge for about 1 hour (or a little longer won’t hurt).When you’re ready to cook take fish out of the fridge and let it come to room temperature.Spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)Put salmon on grill with top side down and at an angle to grill grates and grill 2-3 minutes (until you can start to see grill marks, I usually lift it up to see.)Rotate 45 degrees and cook 2-3 minutes more to get criss-cross marks.Turn salmon over and cook about 3-4 minutes more or until fish feels firm, but not hard to the touch. Total cooking time will not be more than 8-10 minutes; don’t overcook.Serve hot, with dipping sauce on the side.