1 lb wild 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 white 

1 tablespoon soy sauce

olive 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.