- 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.
- 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.
- Step 3
Meanwhile, brush bread with 1 tablespoon of olive oil. Barbecue for 2 mins each side or until char marks form.
- 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.
- 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.