Salmon Balls With Fresh Tomato Salsa

By Totlxtc

Ingredients

• Salsa
• 2 * 2 large ripe beefsteak tomatoes, seeded, peeled and diced
• 3 * 3 green onions, chopped
• 1 * 1 clove garlic, peeled and minced (optional)
• 2 * 2 tablespoons chopped fresh parsley
• 1 * 1 tablespoon olive oil
• 1 * 1 teaspoon red wine vinegar
• 1 * 1 teaspoon chopped fresh basil
• Salmon
• 1 * 1 pound fresh salmon fillet, cut into 1/4-inch pieces (ask fishmonger to remove skin)
• 2 * 2 egg whites, lightly beaten
• 3/4 * 3/4 cup breadcrumbs
• 3 * 3 tablespoons golden raisins
• 3 * 3 tablespoons chopped fresh parsley
• 2 * 2 tablespoons Parmesan
• 1/2 * 1/2 teaspoon freshly ground pepper
• 2 * 2 teaspoons olive oil
• 6 * 6 cups arugula, torn into bite-sized pieces

Details

Servings 4

Preparation

Step 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.)
2.
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.

The skinny

381 calories per serving, 13 g fat (3 g saturated fat), 34 g carbs, 32 g protein