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Grilled Salmon with Cilantro-Ginger Sauce
For Cilantro-Ginger Sauce
1. To Prepare Sauce:
Whisk oil, lime juice, cilantro, fish sauce, chile (or jalapeño), ginger, honey, and garlic in a small bowl. Reserve 1 Tbsp. of the sauce in a separate small bowl to use for basting.
2. To Prepare Salmon:
Preheat grill to medium-high (see Tip). Pat salmon dry with paper towels. Rub oil all over the salmon. Sprinkle both sides with pepper and salt. Place the salmon on the grill, skin-side up. Grill until the salmon lifts from the grates without sticking, about 6 minutes. Flip the salmon and brush with the reserved 1 Tbsp. sauce. Cook until the salmon lifts from the grates without sticking and flakes with a fork, 1 to 2 minutes more. Serve with the remaining sauce.
TIP: Clean grill grates well before grilling to prevent the fish fillets from sticking. To oil the grates, soak a paper towel with vegetable oil, holding it with tongs, and rub it over the grates. (Do not use cooking spray on a hot grill.)
Grilled Chicken Thighs with Jerk Sauce
1. To Prepare Sauce:
Combine scallions, jalapeños, garlic, brown sugar, lime juice, thyme, oil, soy sauce, vinegar, ginger, allspice, nutmeg, and salt in a food processor. Process until smooth. Spoon 6 Tbsp. of this mixture into an airtight container and refrigerate until ready to serve.
2. To Prepare Chicken:
Place chicken in a shallow dish, Spoon the remaining jerk sauce over the chicken; turn to coat. Cover and refrigerate for at least 3 hours or up to 8 hours.
3. Preheat grill to medium-high. Remove the reserved sauce from the refrigerator to bring to room temperature. Remove the chicken from the marinade; discard excess marinade.
4. Grill the chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, 5 to 7 minutes per side. Let stand for 10 minutes before serving. Serve the chicken with the reserved jerk sauce.
TO MAKE AHEAD: Prepare jerk sauce (Step 1) and refrigerate for up to 2 days.