Pan-seared Salmon with Julienned Nectarines and Avocados

Makes 4 servings.

Ingredients

 * 8 attractive lettuce leaves such as red leaf or green leaf
 * 4 nectarines, pitted and julienned
 * 2 avocados, peeled, pitted and cut into thin slices
 * 2 tbsp lime juice, about 3 limes
 * 2 tbsp minced chives
 * 4 salmon fillets, each about ½ inch thick
 * 1 tsp salt
 * 1 tsp freshly-ground black pepper

Directions

 * 1) Divide the lettuce leaves evenly among 4 dinner plates and arrange them along the edge.
 * 2) Add the nectarines and the avocados and drizzle with the lime juice.
 * 3) Sprinkle with the chives.
 * 4) Season the fillets with the salt and pepper.
 * 5) In a large frying pan, heat the butter over medium-high heat.
 * 6) When it foams, add the fillets and cook about 3 minutes.
 * 7) Turn and cook about 30 seconds, then add the wine, scraping up any bits clinging to the pan.
 * 8) 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.
 * 9) Place a fillet on each plate, alongside the avocados and nectarines. Drizzle with any pan juices.