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Lime juice might be more common in the Vietnamese-inspired sauce that accompanies this salmon, but lemon juice reinforces the flavor of the lemon grass. If you can find Thai basil—it's sold in many Asian markets—by all means use it; it packs a stronger, more savory punch than Italian basil. You'll need a 12-inch oven-safe skillet for cooking the salmon. Serve with steamed or stir-fried greens and rice.
tablespoons chili-garlic sauce
tablespoons packed dark brown sugar
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