Salmon Burgers with Spinach and Ginger

45 minutes start to finish

1 (1 pound) piece salmon fillet, skinned and cut into 1/4 inch dice
1/4 pound baby spinach, coursely chopped (3 cups)
3 scallions, minced
1 tbsp finely grated peeled fresh ginger
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large egg white
1 tbsp soy sauce
1 tbsp vegetable oil
2 tbsp drained sliced Japanese pickled ginger (optional, I left out)

Stir together salmon, spinach, scallions, fresh ginger, salt, and pepper in large bowl until well combined.
Beat egg white with soy sauce and stir into salmon mixture.
Form into four 1/2 inch thick patties.
Heat oil in 12-inch nonstick skillet over medium heat until hot but not smoking. Add patties and cook, carefully turning once, until golden brown and cooked through, 6-7 minutes total.
Serve burgers (with or without buns and with or without pickled ginger topping).