Grilled Pork Cutlets With Watermelon-Cucumber Salad

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1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)

1/2 large cucumber halved lengthwise and sliced crosswise into half-moons

1 jalapeno chile, halved lengthwise and very thinly sliced on the bias (seeded if desired)

1/2 cup torn or small basil leaves

2 teaspoons nam pla (Asian fish sauce;

3/4 teaspoon whole coriander seeds, toasted and ground

Juice of 1 lime

8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick

1 teaspoon extra-virgin olive oil

Coarse salt

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