Salmon and Arugula Appetizer

Salmon and Arugula Appetizer

Makes 30 one-inch balls

Matzo meal, made from unleavened matzo crackers, is used in this recipe to help hold the arugula mixture together, much the same way that breadcrumbs are often used as a binder in meatloaf.

  • 3/4 pound arugula
  • 3/4 pound boneless, skinless, salmon fillet
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon grated lemon zest
  • 1 cup ricotta cheese
  • 1 green onion, top only, thinly sliced
  • 1 cup finely grated provolone cheese
  • 1/2 cup matzo meal
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Remove stems from arugula. Steam leaves just until limp. Run cold water over leaves to cool. Press out excess water; chop fine. Chop salmon very fine with a knife or use a food processor. Add salt, pepper, zest and ricotta, mix well. Place these ingredients into mixing bowl. Stir in arugula, green onion, provolone and matzo meal by hand. Roll mixture into one-inch balls. Place on a cookie sheet. Bake at 400°F for 7 minutes.

Nutritional Info: 
Per Serving:Serving size: 2 balls, 110 calories (50 from fat), 6g total fat, 3g saturated fat, 30mg cholesterol, 150mg sodium, 5g carbohydrate (0g dietary fiber, 0g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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