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Salmon Balls with Fresh Tomato Salsa

3.5

(6)

Salmon doesn't have to be a snooze.

Plain old salmon becoming a little boring? We thought so. That's why Self asked Dan Silverman, executive chef of one of New York City's most popular restaurants, Union Square Cafe, to give us a new way to cook this super healthy food. The result: a fish dish that's as fun as spaghetti and meatballs — without the meat or pasta — and full of flavor and disease-fighting omega-3 fatty acids.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Salsa

2 large ripe beefsteak tomatoes, seeded, peeled and diced
3 green onions, chopped
1 clove garlic, peeled and minced (optional)
2 tbsp chopped fresh parsley
1 tbsp olive oil
1 tsp red wine vinegar
1 tsp chopped fresh basil

Salmon

1 lb fresh salmon fillet, cut into 1/4-inch pieces (ask fishmonger to remove skin)
2 egg whites, lightly beaten
3/4 cup breadcrumbs
3 tbsp golden raisins
3 tbsp chopped fresh parsley
2 tbsp Parmesan
1/2 tsp freshly ground pepper
2 tsp olive oil
6 cups arugula, torn into bite-sized pieces

Preparation

  1. For tomato salsa, combine everything in a bowl. Season with pepper. Cover and set aside. (Don't add salt yet; it pulls flavor from tomatoes.) For salmon balls, combine all ingredients except oil and arugula in a bowl. Mix well. Form walnut-sized balls (about 16); set aside. In large nonstick frying pan, heat oil over medium heat. Add balls and cook 4 to 6 minutes, turning to brown all sides. Divide arugula among 4 plates. Place 4 balls in center of each and serve with salsa. Sprinkle with salt.

Nutrition Per Serving

Nutritional analysis per serving: 381 calories
13 g fat (3 g saturated fat)
34 g carbohydrates
32 g protein
#### Nutritional analysis provided by Self
TagsTomatoVegetableSalmonFishSeafoodMainDinnerNut FreeFrySelf
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