- 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
- 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
- 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.