Salmon Balls with Fresh Tomato Salsa

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.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

American Tomato SautÃ© Low Fat Salmon Arugula Self

1 tbsp olive oil
2 tsp olive oil
1 tsp red wine vinegar
1/2 tsp freshly ground pepper
2 tbsp chopped fresh parsley
3/4 cup breadcrumbs
3 tbsp chopped fresh parsley
1 tsp chopped fresh basil
3 tbsp golden raisins

Preparation 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. Nutritional analysis per serving: 381 calories, 13 g fat (3 g saturated fat), 34 g carbohydrates, 32 g protein Nutritional analysis provided by Self

Salmon Balls with Fresh Tomato Salsa

Ingredients

Nutrition facts