3/4 pound boneless, skinless, salmon fillet, very finely chopped
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon lemon zest
1 cup ricotta cheese
1 green onion, top only, thinly sliced
1 cup finely grated provolone cheese
1/2 cup matzoh meal
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, matzoh and onion by hand. Roll mixture into 30 (one-inch) balls. Place on a rimmed baking sheet and bake for 7 minutes.
Per Serving: Serving size: 2 balls, 110 calories (50 from fat), 6g total fat, 3g saturated fat, 30mg cholesterol, 150mg sodium, 5g carbohydrates, 9g protein.
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