Soy-Grilled Salmon with Korean Dipping Sauce

Ingredients

• 4 salmon filets
• 1/2 cup soy sauce
• 3 T Rice vinegar, not seasoned
• 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

1. Starting with frozen salmon? Move it to the refrigerator overnight to thaw, then pour off any liquid and blot the fish dry. In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sweetener, garlic powder, Red Pepper Powder, and green onion.
2. Pour half the sauce into a small ziploc bag, add the salmon pieces, and refrigerate for about 1 hour to marinate. A little extra time is fine.
3. Before grilling, remove the salmon from the refrigerator and allow it to lose its chill on the counter.
4. Coat the grill with non-stick spray, or rub the grates with olive oil. Heat the grill to medium-high, hot enough that you can keep your hand over it for only 2-3 seconds.
5. Arrange the salmon on the grill with the top side facing down, set diagonally across the grates. Cook for 2-3 minutes, just until grill marks begin to show; you can gently lift a piece to check.
6. Turn each piece 45 degrees, then grill another 2-3 minutes so the marks cross.
7. Flip the salmon and continue cooking for about 3-4 minutes, until it feels firm when pressed but not hard. The full grilling time should stay within 8-10 minutes, so don’t let it go too far.
8. Serve the salmon hot, with the remaining sauce alongside for dipping.