Salmon and Arugula Appetizer

Makes 30 one-inch balls
Time 40 min

Matzoh meal, made from unleavened matzoh 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.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    3/4 poundarugula
    3/4 poundboneless, skinless, salmon fillet, very finely chopped
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1/2 teaspoonlemon zest
    1 cupricotta cheese
    1green onion, top only, thinly sliced
    1 cupfinely grated provolone cheese
    1/2 cupmatzoh meal

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Method

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.

Nutritional Info

Serving Size

2 balls

Calories

110

Total Fat

6g

Saturated Fat

3g

Cholesterol

30mg

Sodium

150mg

Total Carbohydrate

5g

Dietary Fiber

0g

Total Sugars

0g

Protein

9g

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.