A great recipe we are loving from Curtis Stone!
Ingredients:
- 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
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.
To view see: https://www.taste.com.au/recipes/barbecued-salmon-zucchini-bruschetta-dill-lemon-sauce/882a4118-f212-410b-b433-ab3081173f49?r=recipes/christmasstarters&c=f1f27a20-cdae-496c-b276-829752a31ffb/Christmas%20starters