I got this from my favorite gourmet recipe website,
www.epicurious.com.
As a side note, wild salmon is much lower in fat than farmed salmon, but a bit more expensive.
Salmon Burgers with Spinach and Ginger
Active time: 40 min Start to finish: 45 min
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
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. Cooks' note:
• Patties can be formed 4 hours ahead and chilled on a wax paper–lined baking sheet, then covered with plastic wrap.
Makes 4 servings.
Each serving contains about 179 calories and 7 grams fat.
Gourmet
October 2001
Salmon Burgers with Spinach and Ginger
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