400 g of fresh salmon, finely chopped
400 g of fresh salmon, finely chopped
2 tablespoons of light cream cheese
To taste: salt and black pepper
For serving: lettuce and cherry tomatoes
Ginger sauce
2 tablespoons of light margarine
2 tablespoons of finely chopped ginger
2 tablespoons of miso paste (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 of light cream cheese
To taste: salt and black pepper
For serving: lettuce and cherry tomatoes
Ginger sauce
2 tablespoons of light margarine
2 tablespoons of finely chopped ginger
2 tablespoons of miso paste (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 hamburguer: place a layer of salmon, cream cheese, and another layer of salmon
Press gently
Unmold and grill both sides in a non-stick skillet with a small amount of oil
Serve on a plate with lettuce and cherry tomatoes
Ginger sauce
Warm the margarine and sauté the ginger
Then, add the miso paste dissolved in orange juice and let it thicken
Dress the hamburguer and serve.
