One of the best sources of protein is fish. Most fish is low in fat, and the exceptions usually have a good form of fat: omega-3 fatty acids. Omega-3s, which are found in salmon, herring, and other fatty fish, may help protect against heart disease and other chronic conditions.
1-1⁄2 lb. salmon fillet (skin intact)
2 Tbsp. honey
2 Tbsp. olive oil
2 Tbsp. ground ginger
1⁄3 cup orange juice or one drop of DōTERRA Wild Orange with 1/3 alkaline water (in the store)
1 Tbsp. DōTERRA lime oil (in the store)
For marinade, whisk together honey, olive oil, ginger, orange or wild orange and lime oil and Bragg’s Liquid Aminos.
Arrange salmon fillets in a glass baking dish and pour marinade over fish. Cover and let marinate in refrigerator for 30 minutes.
Lightly oil grill and preheat. (Note: Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid! Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees F.)
Transfer salmon to a platter. Reserve marinade.
Place marinade in a small saucepan and bring to a boil. Once it reaches a boil, cook for one minute. (Note: This will kill off any bacteria and make it safe to baste the salmon while it’s cooking.)
Place the salmon, skin side down, on grill.
Cook for approximately 15 to 20 minutes, depending on the thickness of the salmon, basting every 5 minutes. (Note: To check for doneness, test the flesh with a fork. When done, it will begin to flake. If you cut into the salmon, meat should be opaque.)