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Salmone Positano

(Serves 4)


7 oz. salmon filet
6 oz. jumbo lump crabmeat
2 cups tomatoes (freshly diced)
2 oz. extra virgin olive oil
1 fresh lemon (juice only)
2 cloves of garlic (sliced thinly)
1 shallot (peeled and finely diced) (optional)
1 cup clam broth
8 oz. dry fettuccine (cooked according to instructions on box)
pepper only
1/2 cup fresh basil (wash and dry well, cut up roughly and keep chunky)
2 oz. of Italian Flat Leaf parsley


First wash parsley and basil thoroughly. Then place parsley and basil in a small salad spinner or dry in a towel (lint free). Chop thoroughly. Reserve (set parsley and basil aside). Next simply dice the fresh tomato, discarding the core, reserve diced tomato. Then cut the lemon in half. Take one half of the lemon—just cut and place the fork into the flesh of the lemon. Work the fork into the lemon in an up and down motion. Repeat with the other half of the lemon. Then strain the lemon juice for any seeds. Next place olive oil, garlic, and shallots (optional) in a pan and heat lightly, infusing the flavor of the garlic into the oil (making sure the oil does not smoke or the garlic does not brown). Add tomatoes. Cook slightly. Add wine and clam broth (clam broth is salty so no additional salt is usually needed in this recipe). Taste to make your decision. Let cook until liquid is reduced to half. Then add pepper and lemon juice. Cook (heat 3-5 minutes). Add basil and parsley. Oil salmon, then season with salt and pepper. For each inch of thickness, grill the salmon for 10 minutes (as a general rule). To be sure salmon is cooked through, slice open a piece. You should see only light pink flesh—no rawness….make sure to check. Also check crabmeat for shells, going through gently with your fingers. You may feel shells, for they are much harder. Add crabmeat to sauce and heat lightly. Place fettucine on side of the plate. Add the finished, grilled salmon, sauce the pasta and Bon Appetite!

Chef's Notes:

* Slice garlic wafer very thin. The shallot in the recipe is actually optional. It does add another dimension to the sauce, resembling the taste of an onion with garlic. If you prefer you can modify by using more garlic, or adjust the amount of garlic to your taste.

* Extra virgin olive oil is used in this recipe. It is the purest of the olive oils and therefore has the strongest taste. This may not be desirable to you. There are other categories of olive oil, each with a taste less than the flavor of the actual olive. For example, 100% pure is a good, dry, basic and popular category, having a light taste of the olives or you can use a blended oil with olive oil and another oil mixed. This is less pungent and certainly more economical.

* A more detailed approach to dicing the tomatoes would be to remove the core of the tomato, put an X on the bottom of the tomato with a sharp knife and blanch in salted, boiled water for about 10-15 seconds. Immediately plunge into ice water. Let cool and proceed to peel the tomato, cut in half, squeeze out seeds, and dice.

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