Salmon burgers with ginger, scallion and miso

Roughly peel the ginger and dice it as fine as reasonably possible (or grate it).

Peel off the decaying outer layers of the scallions, slice lengthwise for finer pieces, then chop fine, white and green parts together.

Into the bowl with the scallions and ginger: a spoonful of miso paste, a splash of rice vinegar and a drop of honey; too much honey makes the patty more likely to burn.

Skin and dice the salmon; add two thirds to the bowl, chop the remaining third to a fine paste and add it; scatter in black sesame seeds.

Mix in just enough breadcrumbs to hold together and shape; do not salt, the miso carries enough, but cook soon or the texture turns crumbly.

Over medium-low heat in avocado oil hot enough that the fish sizzles gently, lay in the patties and scoot them a few seconds; flip when browning and solid enough to turn; done when firm inside, about 6 minutes total.

Mix soy sauce, more sesame seeds and a little cilantro into the slaw from the first version and top the burger.