Salmon Burgers with Spinach and Ginger Gourmet | October 2001
This is a killer little recipe from the big yellow Gourmet cookbook, and it's become one of our easy dinner in a hurry standbys. These salmon burgers are about as healthy as humanly possible without sacrificing an ounce of taste, they're easy to throw together, and they're versatile. They can be served on a bun, open face, eaten on a plate, and tossed into a fritatta or some scrambled eggs. You will love them long time.
Yield: Makes 4 servings (Depending on how hungry you is)
Active Time: 40 min
Total Time: 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
Dice the salmon into quarter inch chunks, then toss it in with the spinach, scallions, ginger, salt, and pepper in a big bowl. Mush it around a bit.
Then, beat together the egg white and the soy in a little bowl and stir into the salmon chunks. Make into patties as big or as small as you like, this is total anarchy.
Heat a nonstick skillet over moderate heat, then toss in some oil. Cook the patties until golden brown: around six or seven minutes. Raw salmon is tasty but raw salmon patties? Enh, not so much.
Serve the burgers with pickled ginger on top. We also like to mix up some wasabi mayo to go on top. I usually just eat these as is but foccacia makes a good bun. I also like to serve these with some teriyaki shitake mushrooms and a quick Asian salad. Add a good adult beverage (white wine!) and you should be a very happy camper.