Ume Plum Vinegar is not really a vinegar at all! It’s a brine from umeboshi (pickled ume plums and shisho aka beef-steak leaf). The vinegar’s array of rare healthy organic acids, tangy flavor and salt livens up dips, soups, dressings, marinades, greens, vegetables, pickles.

Prep Time: 35 minutes
Cook Time: 8 minutes


    • 1 tablespoon coconut oil
    • 1/4 cup water
    • 2 teaspoons fresh grated ginger
    • 1 tablespoons ume plum vinegar
    • 2 4-ounce wild salmon fillets


  1. Make marinade my combining oil, water, ginger and vinegar.
  2. Place fish in a shallow baking dish, cover with marinade, and refrigerate for 30 minutes.
  3. Preheat broiler.
  4. Broil fish skin side down for 6-8 minutes.
  5. Baste with remaining marinade once or twice while broiling.
  6. Use any remaining marinade as a sauce and serve.

Look for more personalized nutritional advice? I can help! Contact me for a consultation today.

Click here!