Barbecued salmon and zucchini bruschetta with dill-lemon sauce

Source: Coles Magazine December 2015 - Page 12

Prep: 10 min - Cook: 10 min - Servings: 8

 1/2 cup (120ml) extra-virgin olive oil, divided
 1/4 cup fresh dill, chopped
 1 small shallot, finely chopped (about 2 tablespoons)
 1 lemon, zested and juiced
 3 x 180g skinless salmon fillets
 8 slices sourdough bread, halved crossways
 2 zucchinis (200g each), sliced lengthways on a mandolin

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

Vic Lic

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