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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
Indulge in festive barbecued salmon and zucchini bruschetta topped with tangy dill sauce by Curtis Stone for your Christmas starter.
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:
  • Heat the barbecue to medium-high. Combine 1/3 cup (80ml) olive oil with dill, shallot, and lemon zest in a bowl. Coat the salmon with 1 tablespoon of the dill oil, then sprinkle with sea salt flakes and freshly ground black pepper.
  • Grill the salmon for 2 1/2 minutes on each side until char marks appear and the centre remains rosy. Rest the salmon.
  • Brush the bread with a generous drizzle of 1 tablespoon of olive oil, then grill each side on the barbecue for about 2 minutes until you see those perfect charred grill marks form.
  • Drizzle zucchini with the last bit of luxurious olive oil. Grill for a quick 1 1/2 minutes on each side until beautifully charred and zucchini reaches perfect tenderness. Serve the succulent salmon on the bread alongside the tantalizing zucchini.
  • Combine 1 tablespoon of lemon juice with the remaining dill oil. Season with salt, pepper, and more lemon juice to taste. Drizzle the dill-lemon sauce over the bruschetta before serving.

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