Ingredients

Peach Chips

• 2 organic peaches, ripe

Parsnip Purée

• 1 pound parsnips, peeled and quartered with the center removed and discarded

• 1/2 pound butter

• 1/4 cup cream

• 1 tablespoon curry powder

• Salt to taste

• 1 pinch sugar

Nectarine Salsa

• 3 organic nectarines, diced small

• 1 each Jalapeno Pepper, seeds and veins removed and chopped fine

• 1/2 organic shallots, finely chopped

• 1 bunch organic cilantro, roughly chopped

• 6 leaves mint, roughly chopped

• 1 whole organic orange, juiced

• 1/2 organic lemon, juiced

• 1 pinch sugar

• 1 teaspoon grape seed oil

Salmon

• 15 ounces Wild King Salmon, cut into 3 (5 oz) portions each

• 2 tablespoons extra virgin olive oil

• Salt and fresh ground black pepper to taste