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Season salmon with salt and pepper and grill to desired doneness. Drizzle salmon and baby bok choy with chipotle lime sauce and garnish with fresh cilantro.
Heat chipotle oil in a saucepan to medium and add mustard seeds so they pop. Turn heat down to low and add the garlic so that it cooks to a golden brown. Add ginger, agrodolce, lime juice, and fish sauce. Whisk to combine and turn off the heat.
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