Serves 4
- 8-12 large lettuce leaves
- 4 nectarines, pitted and sliced thin
- 2 avocados, sliced thin
- juice of 3 limes (reserve 4 wedges)
- 4 salmon fillets
- 1 tsp freshly ground black pepper
- chives
- 2 tbsp butter
- 1/3 cup dry white wine
Divide the lettuce leaves between the serving plates. These will decorate the plates. Add nectarines and avocados around the edge of each plate. Drizzle with lime juice and a sprinkle of the white wine.
Season the fillets with salt and pepper. Heat the butter in a large pan over high heat. When it foams add the salmon and cook about 3 minutes. Turn and cook for 30 seconds, then add wine. Reduce to low heat, cover and cook for 2 minutes or until salmon is just barely cooked through.
Place a fillet on each plate, drizzle with pan juices. Add chives and the segments of lime.
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