SALMONE  CON  CRUDA   [ S E R V E S    F O U R ]

• Salmon - 4 6oz pieces
• Pesto - 1 tablespoon
• Fresh tomatoes - 2, diced
• Kalamata Olives - 1/2 cup, chopped coarse
• Small shallot - 1 small, chopped fine
• Garlic - 1 clove, chopped
• Olive oil - 4 tablespoons
• Lemon Peel - 2 tablespoons, grated
• Balsamic vinegar - 1 tablespoon
• Juice of half a lemon
• Basil - 3-4 leaves
• Parsley - 1 pinch, chopped
• Asparagus Spears - 1 lb. (for side dish)
• Salt

CRUDA SAUCE PREPARATION

1. Combine the diced tomatoes, chopped garlic, diced shallot, balsamic vinegar, olive oil, lemon peel, parsley and basil.
   
   
2. Salt to taste, squeeze lemon, and stir. Set aside.

ASPARAGUS

1. Boil 4 minutes.
   
   
2. Remove from water and brush with oil. Grill on skillet, turning. Set aside.

SALMON

1. Salt both sides of the salmon, then brush with pesto on one side, and brush with olive oil on the other.
   
   
2. Transfer salmon to serving tray; surround with asparagus.
   
   
3. Spoon cruda sauce over salmon and garnish plate with lemon wedges.