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Preheat grill to medium, using mesquite chips. Rinse salmon and pat dry. Brush with oil. Toast pecans in a skillet over medium heat for 5 minutes, or until browned. Remove pecans and set aside. Pour coke into same skillet over medium high heat. Bring to boil; reduce heat and simmer until coke is reduced by half and has the consistency of syrup. Stir in tabasco, butter and pecans. Keep warm over low heat.
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