Name: Salmon Balls with Fresh Tomato Salsa
Yield: Makes 4 servings
Ingredients: 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

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.

Recipe notes

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