As a follow-up to my prevision version of a Firecracker Sauce for Salmon, I recently tried to come up with a quick and low-calorie version. After removing the oil (peanut) and guessing at some replacements, I came up with the following:
4.0 tbsp soy sauce
4.0 tbsp balsamic vinegar
1.0 tbsp minced dried onion
1.0 tbsp Splenda
1.0 tbsp powdered garlic seasoning
1.0 tbsp crushed red pepper flakes
0.5 tsp fresh ground salt
1.0 tsp fresh ground pepper
0.5 tsp guar gum (as thickener)
In this version, the ratio of soy to vineger was not quite right - it needs more soy or less vinegar. So the next time around, I'll cut the vineger in half and see how it goes.
