Grilled Salmon with Rucola and Tomato Cruda



4 servings



2 bunches rucola, hard stems removed, washed and spun dry
4 fl. oz. extra-virgin olive oil
1 lemon, juice of
Salt, to taste
Freshly ground black pepper, to taste
4 (4) salmon fillets, skin pinbones removed
2 cups Raw Tomato Sauce


Preheat grill, barbecue or broiler. In a large mixing bowl toss the cleaned rucola with 3 oz. of the extra-virgin olive oil, lemon juice, salt and pepper.

Arrange rucola on four serving plates as your base for the salmon. Brush the remaining olive oil over salmon the fillets. Season fillets with salt. Grill over high heat approximately 4 minutes per side (for medium-rare salmon). Remove from grill, and place fillets over rucola. Pour 1/2 cup Raw Tomato Sauce over each salmon fillet and serve immediately.

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