Ingredients:

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 white
1 tablespoon soy sauce
Vegetable oil for brushing skillet
2 tablespoons pickled ginger

Methods:

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.