SALMON BALLS WITH FRESH TOMATO SALSA

Salmon Balls with Fresh Tomato Salsa image

Yield Makes 4 servings

Number Of Ingredients 18

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

Steps:

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.