BBQ Salmon with Ginger-Lime Sauce

We promise you that we are not going to be stuck permanently on fresh King Salmon but I was going for Halibut at Gemini Fish in Issaquah and well the salmon was just better this time :)  This is perhaps the last iteration of an idea we got from Food Network and have enhanced several times; in our humble opinion the BBQ works the best.  The video explains most of the preparation so we will keep this brief and just explain how to BBQ the Salmon; this can be difficult, but like everything else in life, it is simple once you know how: preheat the BBQ to 350-400, place the slightly marinated room temperature result face down on the grill for 7 minutes, when you first place it, move it around for a couple of minutes but keep in line so the marks still line up, flip it over onto the skin side, reduce the heat to low; depending on the thickness of the salmon it should take 10-15 minutes longer to cook to perfection.  A word of caution here: you have to know your own BBQ.  We work with a Broil Master that has a lot of BTU per square inch and ceramic coals underneath and not to be redundant but every BBQ times differently, that's just a fact.  I did not put the quantities for the sauce, but this is just part of the art of chefing; let your personal preference be your guide and the results will amaze you.  This is RJ Kirk with Cafe 1853; stay focused and go light on the wine while preparing this one because the timing of everything is important :) If  you have helpers, use them and remember you are the King or Queen of your kitchen :) Enjoy!

The Stars (in order of appearance): Fresh King Salmon (1 lb in Ginger People Marinade for 20 minutes, then cooked on BBQ). The Bed: Fresh Basil (3/4 Cup Lightly Chopped, English Cucumber (1 de-seeded and julienned), Red Bell Pepper (1/2 sliced & diced). Ginger-Lime Sauce: Thai Bird Eye Chillies (2, but be carefull!), Fresh Garlic (2 Cloves), Ginger (2 tbsp), Fish Sauce (2 tbsp), Juice of 1 Lime, Water (1/4 Cup), Salt (to taste), combine and let stand for 30 minutes. Garnish: Garlic (3 Cloves Roasted in olive oil), Peanuts (12 Shelled and chopped). Supporting Cast: Jasmine Rice in desired quantity as instructed.