Southwestern salmon with chili chutney

Salmon Whisk first 9 ingredients in baking dish. Add salmon fillets and turn to coat in marinade. Cover and refrigerate for at least 20 min and up to one hour. Heat grill to high. Remove salmon from marinade and wipe off excess with paper towels. Brush salmon on both sides with 2 tbs oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium, about 4 min per side. Meanwhile, brush cut side of limes with 1 tsp oil and place on grill, cut-side down, until browned, 1 min. Transfer salmon to plates and garnish with chopped green onion. Add lime half to plate for squeezing over salmon and serve chutney on the side. Chili chutney Soak chilies in 2 cups hot water for 1/2 hour. Drain, reserving 1/4 cup of liquid. Stem, seed, and dice chilies. Blend with liquid. Heat 2 tbs oil in medium saucepan over medium heat. Add red onion and cook until soft, 5 min. Add garlic and cook 30 sec. Add chili puree, boil, and cook until thickened, 5 min. Add tomatoes and oregano and cook until softened, 10 min. Stir in honey and season with salt and pepper. Remove from heat and fold in diced green onions. Serve warm.