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, very finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon grated lemon zest
  • 1 cup ricotta cheese
  • 1 cup finely grated provolone cheese
  • 1/2 cup matzo meal
  • 1 green onion, top only, thinly sliced
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Preheat the oven to 400°F

Remove stems from arugula. Steam leaves just until tender. Run cold water over leaves to cool. Place leaves between paper towels and gently press out excess water; chop fine. Combine salmon, salt, pepper, zest and ricotta in a medium bowl. Stir in arugula, provolone, matzo and onion by hand. Roll mixture into 30 (one-inch) balls. Place on a rimmed baking sheet and bake 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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