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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.