Grill-Smoked Salmon with Chili-Lime Booster Sauce

Fully flavored salmon - yet not mouth-burning hot.

This is an amazing salmon. A paste of ginger, brown sugar, salt, pepper, garlic, and olive oil is rubbed into a fillet, then cooked in a grill with woodchips. The recipe calls for apple wood, but we didn't have any, so substituted hickory.

The sauce uses "mutha sauce" - the base for most sauces in this book, and reviewed here. To the Mutha, you add lemon juice, lime, mint, jalapeno, and rice wine vinegar. Its an amazing sauce, and was also good on the brown rice, which accompanied this dish.