Pan Seared Salmon with Avocado, Nectarine Salsa and Ponzu Sauce

1 pound salmon fillets

1 tablespoon olive oil

Salt

Cracked white and black peppercorns

Salsa

1 avocado

3 nectarines or clementines, sectioned and diced

1 small sweet onion

1 tablespoon fresh cilantro, chopped

1 lime, juiced

½ teaspoon chili powder

1 teaspoon hot pepper sauce

Salt to taste

Ponzu sauce

1 cup seasoned rice vinegar

¼ cup fresh lemon juice

2 tablespoons soy sauce

1 teaspoon sesame oil

4 slices (thin) fresh ginger

For the salsa: Dice avocados, nectarines or clementines (choose fruit according to season) and onions into ½-inch cubes and combine in a medium bowl. Refrigerate for 1 hour.

For the sauce: In a medium bowl or jar, combine the rice vinegar, lemon juice, soy sauce, sesame oil and ginger. Refrigerate 1 hour.

Salt and pepper salmon fillets. Heat saute pan over high heat; add olive oil and salmon. Sear until a crust has formed on each side.

Spoon the ponzu sauce over the salmon fillet and serve with salsa. Garnish with fresh cilantro and additional ponzu on the side.

Serves three to four.

Chef David Koelling, Senior Lifestyle Corporation, Chicago