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
- Make marinade my 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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