Light recipes, Main courses, Primi, Secondi e contorni

Fish burger, grilled mango, wasabi mayonnaise, lamb’s lettuce and Balsamic Vinegar of Modena PGI

Ingredients for 4 servings

500g salmon meat

20g baby capers

1 bunch of parsley

1 tablespoon of grated lemon rind

2 tablespoons breadcrumbs

1 tablespoon chia seeds

Aged Balsamic Vinegar of Modena PGI

1 mango, not too ripe

4 tablespoons mayonnaise

1 teaspoon wasabi

100g lamb’s lettuce

8 slices of homemade bread




Author: Licia Cagnoni

Chop the salmon meat with a knife and put it in a bowl.

Chop capers and parsley, then add them to the salmon, add two tablespoons of Balsamic Vinegar of Modena and breadcrumbs.  Season with salt and pepper.

Shape 4 burgers filling a round cutter of 8cm in diameter.  Sprinkle with the chia seeds.

Peel the mango e cut it into slices of 3-4mm.

Mix mayonnaise and wasabi.

Heat up a non-stick pan, roast the mango slices for 30 seconds on each side.

In the same pan, cook the salmon burgers for 2-3 minutes on each side.

Spread 4 slices of bread with the wasabi flavoured mayonnaise, top with a bunch of lettuce, a mango slice, a salmon burger and some more lettuce.

Top with another slice of bread.

Serve hot.


Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.