Salmon is often revered for its Omega-3 fatty acids, but it’s also a great source of healthy protein. The combination of salmon, ginger and umeboshi plum vinegar creates a fresh and light flavor with a subtle zing. Each bite is a taste sensation!
1 tablespoon coconut oil
¼ cup water
2 teaspoons fresh grated ginger
1 tablespoon umeboshi plum vinegar
2 4-ounce wild salmon fillets
Make marinade by combining oil, water, ginger, and vinegar. Place fish in a shallow baking dish, cover with marinade, and refrigerate for at least 30 minutes. Set aside some marinade to use for basting. Preheat broiler. Broil fish (skin side down) for 6-8 minutes. Baste with remaining marinade once or twice while broiling. Serve garnished with lemon or lime slices.