Prep and cook time: 45 minutes Serves 2
1 tablespoon coconut oil
¼ cup water
2 teaspoons freshly grated or organic powdered ginger
1 teaspoon freshly grated or organic powdered turmeric
1 tablespoon umeboshi plum vinegar
2 wild-caught salmon fillets, 4 ounces each
sliced scallions for garnish
Make marinade by combining oil, water, ginger, turmeric, and vinegar. Place fish in a shallow baking dish, cover with marinade, and refrigerate for 30 minutes. Preheat broiler. Take fish out of marinade and broil, 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. Garnish with sliced scallions if desired.
