Salmone Con Cruda Recipe

Name: Salmone Con Cruda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 6oz pieces of Salmon; 1 Tablespoon of Pesto; 2 Diced Tomatoes; 1/2 Cup Chopped Kalamata Olives; 1 Small Chopped Shallot; 1 Clove Chopped Garlic; 4 Tablespoons Olive Oil; 2 Tablespoons Lemon Zest; 1 Tablespoon Balsamic Vinegar; Juice from 1/2 Lemon; 3-4 Basil Leaves; Pinch Chopped Parsley

Servings: persons

4 6oz pieces of Salmon
1 Tablespoon of Pesto
2 Diced Tomatoes
1/2 Cup Chopped Kalamata Olives
1 Small Chopped Shallot
1 Clove Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Lemon Zest
1 Tablespoon Balsamic Vinegar
Juice from 1/2 Lemon
3-4 Basil Leaves
Pinch Chopped Parsley

1
Cruda:
2
1. Combine the diced tomatoes, chopped garlic, diced shallot, balsamic vinegar, olive oil, parsley and basil.
3
2. Salt to taste, squeeze lemon, and stir. Set aside.
4
Asparagus:
5
1: Boil 4 Minutes
6
2. Remove from water and brush with oil. Grill on skillet, turning. Set aside.
7
Salmon:
8
1. Salt both sides of salmon, then brish wiht pesto on one side and olive oil on the other.
9
2. Place salmon on skillit pan and grill for 4 minutes on each side.
10
3. Transfer salmon to serving tray; surround with asparagus.
11
4. Spoon cruda sauce over salmon and garnish with lemon wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 6oz pieces of Salmon, 1 Tablespoon of Pesto, 2 Diced Tomatoes, 1/2 Cup Chopped Kalamata Olives, and more.

Yes, Salmone Con Cruda falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmone Con Cruda

How did you like this recipe?

Frequently Asked Questions