It’s summer, or nearly so, and the Friday of a long three-day weekend. For us, that means grilling, and since we’re currently eating low-carb, I put on my mad scientist hat to create a teriyaki sauce that tasted sweet without using sugar.
After playing around with quantities and plenty of taste tests, here’s the result…and it’s delicious.
Low-Carb Teriyaki Sauce
1/3 cup tamari sauce
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1 tablespoons balsamic vinegar
8 drops stevia extract
1 tablespoon toasted sesame oil
I microwaved the sauce for just under a minute to heat all the ingredients up a bit to get everything marinating quickly.
The salmon was grilled skin-side-down over indirect heat (coals to the sides) for about 12 minutes, basting every 3-4 minutes.