Grilled Salmon with Chili-Lime Sauce

Ingredients

• 3 tablespoon(s) coarsely chopped garlic
• 3 tablespoon(s) coarsely chopped fresh cilantro roots, or stems and leaves
• 2 tablespoon(s) fish sauce
• 1 tablespoon(s) dark soy sauce
• 1/2 teaspoon(s) sugar
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 2 tablespoon(s) vegetable oil
• 1 1/2 pound(s) salmon fillets
• Sauce
• 1/4 cup(s) fish sauce
• 3 tablespoon(s) freshly squeezed lime juice
• 2 tablespoon(s) sugar
• 1 teaspoon(s) finely chopped garlic
• 1 teaspoon(s) finely chopped fresh hot green chilis
• 1 teaspoon(s) finley chopped fresh cilantro

Preparation

1. To prepare the fish: In the workbowl of a small food processor or a blender, combine the garlic, cilantro roots, fish sauce, soy sauce, sugar, salt, pepper, and oil. Grind to a fairly smooth paste, stopping now and then to scrape down the sides and adding a little water as needed to bring the ingredients together. Scrape the cilantro-garlic paste into a medium bowl, add the fish fillets, and toss to coat everything well. Set aside for 20 to 30 minutes; longer is fine, covered and refrigerated, up to 1 day.


2. To make the sauce: Combine the fish sauce, lime juice, sugar, and garlic in a small bowl. Stir well until the sugar dissolves, and then sprinkle with the chilies and cilantro. Set aside until serving time.


3. Prepare a very hot fire in a charcoal grill, or heat a gas grill or oven to 425 degrees F. To cook the fish, place it on a lightly oiled grill rack, or in a shallow baking pan in the oven Cook until handsomely browned and done to your liking, carefully turning once, about 5 minutes on each side, or longer for thicker fillets. Serve hot or warm, with the bowl of sauce on the side.