- 1 pound salmon fillet, skinned
- 4 ounces baby spinach, coarsely chopped
- 3 scallions, minced
- 1 tablespoon finely grated peeled fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg white
- 1 tablespoon soy sauce
- Vegetable oil for brushing skillet
- 2 tablespoons pickled ginger
- Cut salmon into 1/4-inch dice, then stir together with spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.
- Beat together egg white and soy sauce in a small bowl and stir into salmon mixture, then form into 4 (1/2-inch-thick) patties.
- Heat a 12-inch nonstick skillet over moderate heat until hot and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total.
- Serve each burger topped with 1 1/2 teaspoons pickled ginger.