I love this recipe for so many reasons including it is loaded with DHA for brain health and the pineapple juice helps with digestion, the ginger helps with inflammation and digestion.  Most of all is simple and delicious. Serve with vegetable of your choice or salad.  Happy cooking!

Ingredients 

½ cup Pineapple juice

¼ cup Coconut amines

¼ cup Scallions, chopped

2 teaspoons fresh grated ginger 

¼ teaspoons hot sauce or sriracha sauce

2 Tablespoons olive oil

Parsley and lemon slices for garnish, optional

4  5 ounce fillets of wild salmon 

Directions

Mix the pineapple juice, coconut amines, ginger, scallions, sirracha and oil in a medium bowl. Place half the marinade in a small bowl and set aside. Place the salmon fillets in the medium bowl and coat well with the rest of the marinade. Marinate for 20 minutes or up to 12 hours. 

When ready to serve heat the grill to medium high. Grill the fish until just cooked through about 4 minutes per side.

Meantime heat the reserved marinade in a small saucepan until simmers. Spoon the heated marinade on cooked salmon.

Garnish with parsley and lemon slices.