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Barbecued salmon and zucchini bruschetta with dill-lemon sauce
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Christmas appetizer: Grilled salmon and zucchini bruschetta with tangy dill sauce by Curtis Stone.
Ingredients:
  • 120ml olive oil
  • 62.50 ml fresh dill, chopped
  • 1 small shallot, finely chopped (about 2 tbsp)
  • 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
Instructions:
  • Preheat a barbecue to medium-high heat. Combine 1/3 cup (80ml) of olive oil with dill, shallot, and lemon zest in a bowl. Rub the salmon with 1 tablespoon of the dill oil and season with sea salt flakes and freshly ground black pepper.
  • Grill the salmon on each side for 2 1/2 minutes until charred with a rosy center, then set aside.
  • Brush the bread generously with 1 tablespoon of flavorful olive oil and grill it for approximately 2 minutes on each side, or until beautiful char marks develop.
  • Drizzle zucchini with the remaining luxurious tablespoon of olive oil. Grill for a quick 1 1/2 mins on each side until they boast beautiful char marks and reach a delightful crisp-tenderness. Place the succulent salmon chunks on the bread alongside the zucchini for an exquisite presentation.
  • Mix 1 tablespoon of lemon juice with the dill oil. Season with salt, pepper, and more lemon juice to taste. Drizzle the delightful dill-lemon sauce over the bruschetta and serve to elevate your dish.

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