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Season salmon with salt and pepper and cook in the preferred method (grill, sauté, broil) to the desired doneness. Drizzle salmon and baby bok choy with chipotle lime sauce and garnish with lime slices and cilantro if using.
Heat chipotle oil in a saucepan to medium-low and add the garlic so that it cooks to a golden brown. Add ginger, agrodolce, hoisin, sriracha, sesame oil and lime juice. Whisk to combine, bring to a rolling boil then turn off the heat.
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