400 g of fresh salmon, finely chopped
400 g of fresh salmon, finely chopped
2 tablespoons (sopa) of cream cheese light
Salt and black pepper to taste
Lettuce and cherry tomatoes (to serve with)
Ginger Sauce
2 tablespoons (chá) of light margarine
2 tablespoons (chá) of finely chopped ginger
2 tablespoons (chá) of miso (fermented soybean paste)
1 cup (200 ml) of orange juice
400 g of fresh salmon, finely chopped
400 g of fresh salmon, finely chopped
2 tablespoons (sopa) of cream cheese light
Salt and black pepper to taste
Lettuce and cherry tomatoes (to serve with)
Ginger Sauce
2 tablespoons (chá) of light margarine
2 tablespoons (chá) of finely chopped ginger
2 tablespoons (chá) of miso (fermented soybean paste)
1 cup (200 ml) of orange juice
Season the salmon with salt, black pepper, and dill
Mix well
Use a round mold (or an empty tuna can without the top and bottom) to shape the hamburger: place a layer of salmon, cream cheese, and another layer of salmon, and press lightly
Unmold and cook both sides in a non-stick skillet with a little oil
Serve on a plate with lettuce and tomato
Ginger Sauce
Melt the margarine and sauté the ginger
Then add the miso dissolved in orange juice and simmer until thickened
Glaze the hamburger and serve.
