1 tablespoon coconut oil
¼ cup water
2 teaspoons fresh grated ginger
1 tablespoons umeboshi 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.