0:10

To Prep

0:10

To Cook

7

INGREDIENTS

EASY

DIFFICULTY

8

SERVINGS

AVG RATING

( Members)

Barbecued salmon and zucchini bruschetta with dill-lemon sauce

Ingredients
    • Method
    • Notes
    1. 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 tablespoon of the dill oil. Season with sea salt flakes and freshly ground black pepper.

    2. Step 2

      Barbecue the salmon for 2 1/2 mins each side, or until char marks form and the salmon still has a rosy centre. Set the salmon aside.

    3. Step 3

      Meanwhile, brush bread with 1 tablespoon of olive oil. Barbecue for 2 mins each side or until char marks form.

    4. Step 4

      Coat zucchini with remaining 1 tablespoon of olive oil. Barbecue for 1 1/2 mins each side or until char marks form and zucchini is crisp-tender. Arrange chunks of salmon on the bread with the zucchini.

    5. Step 5

      Whisk 1 tablespoon 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.

    Get ahead: Make the dill oil up to 1 day ahead. Cover and store in the fridge. Bring to room temperature before using. Coat the salmon in the dill oil up to 1 day ahead and store, covered, in the fridge.

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