Ingredients
2
large ripe beefsteak tomatoes, seeded, peeled and diced
1
clove garlic, peeled and minced (optional)
2
tbsp chopped fresh parsley
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
tbsp chopped fresh parsley
1/2
tsp freshly ground pepper
6
cups arugula, torn into bite-sized pieces
Directions
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.
New-York Restaurants
