Grilled Salmon with Racially and Tomato Cruda

2 bunches racially, hard stems removed, -- washed and spun dry

4 ounces extra virgin olive oil

Juice of 1 lemon Salt and pepper to taste 4 6 to 8-ounce salmon fillets, skin and pinbones removed

2 cups basic raw tomato sauce

Preheat grill, barbecue or broiler.

In a large mixing bowl toss the cleaned racially with 3 ounces of the extra virgin olive oil, lemon juice, salt and pepper.

Arrange racially 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 about 4 minutes per side ( for medium rare salmon ). Remove from grill, and place filets over racially.

Pour 1/2 cup raw tomato sauce over salmon and serve immediately.