Cilantro Mint Chutney

1. Add cilantro, mint, chili pepper, ginger, garlic, cumin, sea salt, coconut sugar to a processor.* Process to a smooth paste. You will have to stop and stir the ingredients a couple of times.
2. Taste and add lime juice. It will be strong but the flavors meld as it sits.
3. Transfer to a small bowl and let sit while you cook the salmon.

Grilled Salmon 

Here are the instruction for grilling the salmon. See above in the how to make section for pan searing instructions.

• In a small bowl mix the spices with the oil to make a paste. Rub the paste liberally over the top and sides of the salmon. 
• Preheat the grill and scrape clean – Preheat your grill on medium-high around 400° F. It has to be HOT to get nice grill marks and prevent sticking. Use a grill brush to scrape off any particles, you want your grill to be very clean.
• Oil the grates – Oil the grates using tongs to rub them with an oil-coated rag or paper towel. This is important! (I keep a small oil soaked rag in a container to use for oiling the grill)
• Place salmon onto the grill, flesh/spice side down, skin side up.
• Close the grill. Cook for 3 minutes undisturbed until seared and the flesh releases. Turn over carefully with a fish spatula.
• Cook for 4-6 minutes, or until the internal temperature is 120 °F (medium rare). If you like it more well done 130° to 140° F (see above how to tell when your salmon is done).
• Transfer salmon to platter, separating the skin from the flesh, leaving the skin on the grill. Let it rest for 3-4 minutes.  Serve with sauce on the side.
• To serve on individual plates: Cut salmon in portions, spread sauce on half of the plate, put salmon on top. Serve with vegetables or rice on the side. Pass around the remaining sauce as needed.