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Asian-Grilled Salmon Low Carb



Servings: 2  |  Prep Time: 130 minutes


1 tbsp granulated brown sugar substitute

3 tbsp water

1 tbsp low-sodium soy sauce

2 tsp peeled, minced gingerroot

2 tsp minced green onions

2 tsp lemon juice

tsp minced garlic

Dash of dried crushed red pepper

2 (4-ounce) salmon steaks ( inch thick)

Vegetable cooking spray

2 tbsp nonfat mayonnaise

1 tbsp finely chopped cilantro

tsp peeled, grated gingerroot

tsp crushed garlic

Fresh cilantro sprigs (optional)


Nutrition Facts


Calories 226

Carbohydrate 7.2g

Fat 10.0g

Sodium 458mg


  1. Combine first 8 ingredients in a large heavy-duty, zip-top plastic bag; add salmon. Seal bag, and marinate salmon in refrigerator for 2 hours, turning bag occasionally. Remove salmon from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
  2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400). Place salmon on rack; grill, uncovered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
  3. Combine mayonnaise and next 3 ingredients, stirring well. Top each salmon steak with 1 tablespoon mayonnaise mixture. Garnish with cilantro sprigs, if desired.


Fun Facts / Cooking Tips


Salmon, or sometimes knows as trout, are high in protein, vitamin D and Omega-3 fatty acids. Salmon is a unique species of fish as it is anadromous. They will migrate from fresh water to ocean (1-3 years after hatching), and then back to fresh water again to reproduce when they become sexually mature after living 1-5 years in the ocean.




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