Salsa

• 2 nectarines, about 455 grams total, cut into 12-millimeter dice
• 80 grams 6-millimeter dice red bell pepper
• 30 grams 6-millimeter dice red onion
• 6 grams finely chopped fresh chervil leaves
• 1 jalapeño chile pepper, seeded and finely diced
• 2 tablespoons finely chopped fresh mint leaves
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon kosher salt
• 4 salmon fillets (with skin), each 170 to 225 grams and about 2.5 centimeters thick, pin bones removed
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil