If you're looking for a perfect dinner party starter, or a delicious light lunch, our Barbecued Salmon and Zucchini Bruschetta with Dill-Lemon Sauce recipe is for you.
Serves88
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
120ml extra virgin olive oil, divided
¼ cup chopped fresh dill
1 small shallot, finely chopped (about 2 tbs)
1 lemon, zested and juiced
3 x 180g skinless salmon fillets
8 slices sourdough bread*, halved crossways
2 zucchini (200g each), thinly sliced lengthways with a mandolin or vegetable peeler
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare a barbecue for medium-high heat. In a medium bowl, mix ¹⁄³ cup (80ml) of the olive oil with dill, shallot and lemon zest. Coat salmon with 1 tbs of the dill oil. Season with sea salt flakes and freshly ground black pepper.
Step 2
Barbecue the salmon for 2½ mins each side, or until char marks form and the salmon still has a rosy centre. Set the salmon aside.
Step 3
Meanwhile, brush bread with 1 tbs of olive oil. Barbecue for 2 mins each side or until char marks form.
Step 4
Coat zucchini with remaining 1 tbs of olive oil. Barbecue for 1½ mins each side or until char marks form and zucchini is crisp-tender. Arrange chunks of salmon on the bread with the zucchini.
Step 5
Whisk 1 tbs of the lemon juice into the remaining dill oil. Season to taste with salt, pepper and more lemon juice, if necessary. Drizzle the dill-lemon sauce over the bruschetta and serve.
