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Ingredients |
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4 to 8 |
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attractive lettuce leaves such as red leaf or green leaf |
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4 |
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nectarines, pitted and julienned |
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2 |
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avocados, peeled, pitted and cut into thin slices |
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2 |
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tablespoons lime juice, about 3 limes |
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2 |
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tablespoons minced chives |
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4 |
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salmon fillets, each about 1/2 inch thick |
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1 |
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teaspoon salt |
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1 |
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teaspoon freshly-ground black pepper |
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4 |
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tablespoons butter |
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1/4 to 1/3 |
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up dry white wine such as Chardonnay or Sauvignon Blanc |
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Preparation
Divide the lettuce leaves evenly among 4 dinner plates and arrange them along the edge.
Add the nectarines and the avocados and drizzle with the lime juice. Sprinkle with the chives.
Season the fillets with the salt and pepper. In a large frying pan, heat the butter over medium-high heat. When it foams, add the fillets and cook about 3 minutes. Turn and cook about 30 seconds, then add the wine, scraping up any bits clinging to the pan. Reduce the heat to low, cover and cook another 2 minutes, or until the salmon is just cooked through and flakes when pierced with a fork.
Place a fillet on each plate, alongside the avocados and nectarines. Drizzle with any pan juices.
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Welcome to Freshipes, the newsletter about fresh California peaches, plums and nectarines! We’re starting a great season here in peach, plum and nectarine country; in the coming months, we’ll be bringing you delicious recipe ideas and news about what’s happening in the field. 
