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Salmon Burgers with Spinach and Ginger Gourmet Cookbook Ruth Reichel, Editor Yield: 4 servings 1 (1-lb.) piece salmon fillet, skinned and cut into 1/4-inch dice 1/4 lb. baby spinach, coarsely chopped (3 cups) 3 scallions, minced 1 Tbsp. finely grated peeled fresh ginger 1/4 tsp. salt 1/4 tsp. pepper 1 large egg white 1 Tbsp. soy sauce 1 Tbsp. vegetable oil 2 Tbsp. drained sliced Japanese pickled ginger Stir together salmon, spinach, scallions, fresh ginger, salt, and pepper in a large bowl until well combined. Beat egg white with soy sauce in a small bowl and stir into salmon mixture. Form into four 1/2-inch thick patties. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Add patties and cook, carefully turning once, until golden brown and cooked through, 6 to 7 mintues total. Serve burgers topped with pickled ginger. Note: These are a good option when all that's left in the fish market are the ends of fillets. These are good for a luncheon and also good for people who are avoiding fat or dairy in general. |
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