Preparation

For the Summeripe Nectarine-Ginger Salsa

1. Whisk the wasabi paste, agave syrup, rice vinegar, lemon juice, grated ginger, and Serrano chili pepper together in a separate bowl, set aside
2. Mix the Summeripe nectarines, scallions, and radishes in a medium bowl
3. Add the wasabi paste mixture to the Summeripe nectarines, scallions, and radishes and toss gently.

For the Salmon

1. Pre-heat grill to medium hot
2. Grind wasabi peas in a food processor or blender until granular, place into a shallow dish
3. Lightly brush salmon with sesame oil. Spread wasabi pea mixture on one side of each salmon.
4. Place salmon with the wasabi mixture face-up on the grill and cook for 5-7 minutes.
5. Turn salmon over and cook for another 3-5 minutes, cooking until the wasabi mixture is lightly charred.
6. Turn salmon over again and cook until the salmon flakes easily with a fork.
7. Assemble dish by dividing steamed rice onto four individual plates, sprinkle lemon zest on the rice, top with grilled salmon and spoon nectarine salsa on top.
8. Serve immediately with steamed rice and place the remaining nectarine salsa at the table.