Recipe - Grilled Salmon With Rosehip Sauce And Smoked Oyster Potato C

2 bn Rucola; hard stems removed,
Washed and spun dry
4 ounce Extravirgin olive oil
Juice of 1 lemon
Salt; to taste
Freshlyground black pepper;
to taste
4 Salmon filets (4 to 6 oz
ea; 1" thk), skin, and
Pinbones removed
2 cup 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 extravirgin 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 mediumrare
salmon). Remove from grill, and place filets over rucola. Pour One half cup Raw
Tomato Sauce over each salmon fillet and serve immediately. This recipe
yields 4