Grilled salmon with rucola and tomato cruda

Yield: 4 servings

Measure Ingredient
2 bunches Rucola; hard stems removed,
\N \N Washed and spun dry
4 ounces Extra-virgin olive oil
\N \N Juice of 1 lemon
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
4 \N Salmon filets - (4 to 6 oz ea; 1\" thk), skin, and
\N \N Pinbones removed
2 cups Raw Tomato Sauce; see * Note

* Note: See the "Raw Tomato Sauce" recipe which is included in this collection.

Preheat grill, barbecue or broiler. In a large mixing bowl toss the cleaned rucola with 3 ounces 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 filets. Season filets with salt. Grill over high heat about 4 minutes per side (for medium-rare salmon). Remove from grill, and place filets over rucola. Pour ½ cup Raw Tomato Sauce over each salmon fillet and serve immediately. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5610 broadcast 01-02-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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