Salmon with Nectarine Salsa

2 nectarines, about 1 pound total, cut into ½-inch dice

½ cup ¼-inch dice red bell pepper

¼ cup ¼-inch dice red onion

¼ cup 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 6 to 8 ounces and about 1 inch 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

the Ingredients