Spinach and Chile Salmon Cakes

Thaw fish, if frozen. Rinse fish; pat dry with paper towels.

Coarsely chop 1 cup of the spinach; set aside remaining spinach. Divide salmon in half. Cut half of the salmon in large pieces. Chop the remaining salmon in 1/2-inch pieces. In a food processor combine the large pieces of salmon, the chopped spinach, 2 teaspoons of the chili sauce, the bread crumbs, egg white, and salt. Cover and process until combined. In a medium bowl combine salmon mixture and chopped salmon (mixture will be soft). Shape salmon mixture into four 3/4-inch thick cakes.

In a large skillet, cook salmon cakes in hot oil over medium heat for 10 to 12 minutes or until done (160°F), turning once. Remove salmon cakes from skillet and place on serving plates. Top salmon cakes with remaining spinach leaves.

Drain any excess oil from the skillet. Add the butter to the hot skillet and cook until melted. Remove from heat and stir in the remaining 2 teaspoons chili sauce and juice from half the lemon until combined. Drizzle over salmon cakes and spinach. Cut remaining lemon half into wedges and serve with salmon cakes.