4 salmon fillets
Sea salt and pepper to taste
Garlic powder to taste
1 tsp lemon zest
1 tbsp lemon juice
1/3 cup Bragg’s Liquid Aminoes
1/3 cup Walden Farms Pancake syrup
1/3 cup water
1 tbsp olive oil
Season salmon fillets with sea salt, pepper, and garlic powder.
In a small bowl, stir together lemon zest, lemon juice, liquid amines, pancake syrup, water, and
olive oil until it is well blended.
Place fish in a large re-sealable plastic bag with the lemon mixture, seal and turn to coat. Refrigerate for a least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon
for 6-8 minutes per side, or until the fish flakes easily with a fork.
Carb count: 2 grams/serving