Curtis Stone's BBQ salmon bruschetta with dill-lemon sauce

Try this BBQ salmon bruschetta recipe for a weekend brunch. It's topped with a zesty herb sauce for added flavour.

8

10m

10m

Ingredients

  • 1/2 cup (125ml) extra virgin olive oil, divided
  • 1/4 cup chopped dill
  • 1 small shallot, finely chopped
  • 1 lemon, zested, juiced
  • 3 Coles Australian Skinless Salmon Portions
  • 8 slices Coles Finest by Laurent White Sourdough Vienna
  • 20g mixed salad leaves

Method

STEP 1

Heat a chargrill on medium-high. In a medium bowl, mix 1/3 cup (80ml) of the oil with the dill, shallot and lemon zest. Coat the salmon with 1 tbs of the dill mixture. Season with salt and pepper.

STEP 2

Cook the salmon on grill for 21/2 mins each side or until char marks form and the salmon still has a rosy centre. Break salmon into pieces.

STEP 3

Brush the bread with remaining oil. Cook on grill for 2 mins each side or until char marks form.

STEP 4

Arrange chunks of salmon on the bread with the salad leaves. Whisk 1 tbs of lemon juice into the remaining dill mixture. Season with salt, pepper and more lemon juice, if needed. Drizzle the dill-lemon sauce over the bruschetta and serve.

Dietary information

Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar

Nutrition Information

Per Serve

Energy: 1444kJ/345 Cals (17%)

Protein: 16g (32%)

Fat: 24g (34%)

Sat fat: 4g (17%)

Carb: 16g (5%)

Sugar: 1g (1%)

Fibre: 2g (7%)

Sodium: 215mg (11%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.