- 1 tbsp coconut oil
- 1/4 cup water
- 2 tsps fresh grated ginger
- 1 tbsp umeboshi plum vinegar
- 2 4 oz 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 30 minutes.
- Preheat broiler.
- Broil fish skin side down for 6-8 minutes.
- Baste with remaining marinade once or twice while broiling.
- Use any remaining marinade as a sauce and serve.
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