Nectarine Relish:
3- Cups diced Chilean nectarines, 2- Ripe tomatoes, seeded and diced 1/2- Cup diced red onion, 1- Serrano chili pepper (minced), 2- Tablespoons chopped cilantro, 2- Tablespoons lime juice, 1- Tablespoon Salad oil, 1/4- Teaspoon each salt and ground white pepper
Cilantro Oil: 1- Bunch cilantro (cleaned), 2/3- Cup flavorless salad oil, Pinch salt, Salmon: 6- two-once fresh salmon pieces, Flour (as needed), Oil (as needed)
Salad: 3- Tablespoons salad oil, 1- Tablespoon lime juice, Salt and pepper to taste, 3- Cups mixed baby greens, rinsed

Combine nectarines, tomatoes, onions, chili and cilantro. Refrigerate up to 24 hours to blend flavors. One hour before serving, remove mixture from refrigerator, add lime juice, oil, salt and pepper, and mix gently. Set aside at room temperature. Blanch cilantro in 2 cups salted boiling water for 5 seconds, remove and immerse quickly in ice water and drain on paper towels. Place cilantro, oil and pinch salt in blender and blend at high speed until emulsified. Pour into squeeze bottle; set aside. Season salmon with salt and pepper. Dredge in flour.

Heat small amount of oil in pan until smoking and sear salmon on all sides. While salmon finishes cooking, whisk together salad oil, lime juice, salt and pepper to make vinaigrette.

Mix with baby greens. Place 1/2 cup dressed greens in center of six plates. Distribute nectarine relish around greens attractively and place 1 salmon portion atop each base of greens. Garnish plates with cilantro oil and serve. Refrigerate unused oil for later use.