Britta Leverkuhn | Nutrition Counseling

Ingredients

• Serves 4
• 1 lb salmon fillet, skinned
• 4 oz baby spinach, coarsely chopped (3 cups)
• 3 scallions, minced
• 1 tablespoon finely grated peeled fresh ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 tablespoon soy sauce
• Olive oil for brushing skillet
• 2 tablespoons pickled ginger

Preparation

1. Cut salmon into 1/4-inch dice, then stir together with spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.
2. 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.
3. 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.
4. Serve each burger topped with 1 1/2 teaspoons pickled ginger.

Cooks’ note:

Patties can be formed 4 hours ahead and chilled on a wax paper–lined baking sheet, then covered with plastic wrap.

Gourmet,