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.