Korean Salmon With Dipping Sauce

INGREDIENTS

INGREDIENTS:

•  4 salmon filets

SAUCE/MARINADE INGREDIENTS:

•  1/2 cup soy sauce or Gluten-Free Soy Sauce
•  3 T unseasoned Rice vinegar 
•  2 T sesame oil
•  1/4 cup Golden Monkfruit Sweetener
•  2 tsp. garlic powder
•  1/2 tsp. Korean Red Pepper Powder
•  2 green onions, thinly sliced

INSTRUCTIONS

1. If using frozen fish, thaw in the refrigerator overnight and then drain.
2. Combine soy sauce, rice vinegar, sesame oil, sweetener, garlic powder, Korean Red Pepper Powder, and sliced green onion.
3. Divide mixture in half to use half for the marinade and half for the dipping sauce.
4. Pat salmon dry and put into a ZipLoc bag or plastic container with a snap-tight lid.
5. Pour the marinade into the bag with the pieces of fish and marinate in the fridge for about 1 hour (or a little longer won’t hurt).
6. When you’re ready to cook take fish out of the fridge, brush the top side generously with olive oil, and let fish come to room temperature.
7. Spray grill with non-stick spray or wipe with oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)
8. 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.)
9. Carefully lift the fish to turn and rotate to the opposite angle and cook 2-3 minutes more to get criss-cross marks.
10. Brush the other side of the salmon with more olive oil, then turn salmon over and cook about 3-4 minutes more or until fish feels firm.
11. Salmon is easy to overcook, and if you have an Instant Read Meat Thermometer (affiliate link) I would use it and take salmon off the grill when it’s close to 130F/55C. Total cooking time will not be more than 8-10 minutes.
12. Serve hot, with dipping sauce on the side.