Christmas Entrée: Barbecued salmon and zucchini bruschetta with dill-lemon sauce

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

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