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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.
Curtis Stone's BBQ salmon bruschetta with dill-lemon sauce
Serves88
Cook time10 mins10 minutes
Prep time10 mins10 minutes
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
Description
Try this BBQ salmon bruschetta recipe for a weekend brunch. It's topped with a zesty herb sauce for added flavour.
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.
