Salmon With Nectarine Salsa

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Oxmoor House


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2 nectarines, about 1 pound, cut into 1/2-inch dice

1/2 cup 1/4-inch-diced red bell pepper

1/4 cup 1/4-inch-diced red onion

1/4 cup finely chopped fresh chervil

1 jalapeƱo chile pepper, seeded and finely diced

2 tablespoons finely chopped fresh mint

1 tablespoon honey

1 tablespoon fresh lime juice

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt

4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick

1/2 teaspoon kosher salt

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

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