Salmon Balls with Fresh Tomato 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
• 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

1. For tomato salsa, combine everything in a bowl.
2. Season with pepper.
3. Cover and set aside.
4. (Don't add salt yet; it pulls flavor from tomatoes.)
5. For salmon balls, combine all ingredients except oil and arugula in a bowl.
6. Mix well.
7. Form walnut-sized balls (about 16); set aside.
8. In large nonstick frying pan, heat oil over medium heat.
9. Add balls and cook 4 to 6 minutes, turning to brown all sides.
10. Divide arugula among 4 plates.
11. Place 4 balls in center of each and serve with salsa.
12. Sprinkle with salt.

beefsteak tomatoes, green onions, clove garlic, parsley, olive oil, red wine vinegar, fresh basil, salmon fillet, egg whites, breadcrumbs, golden raisins, parsley, parmesan, ground pepper, olive oil, arugula

Taken from www.epicurious.com/recipes/food/views/salmon-balls-with-fresh-tomato-salsa-230191 (may not work)