Tasty start to your entertaining BBQ
3 x 125gm salmon fillets
8 slices of sourdough bread, sliced and cut in half
2 zucchini, thinly sliced lengthways
2 spring onions, chopped
1 avocado, cubed or sliced
¼ cup dill, chopped
1 lemon, zested and juiced
120ml extra virgin olive oil
Method
Prepare a bbq for medium – high heat. In a medium bowl, mix 1/3 cup olive oil with dill, spring onion and lemon zest.
Coat salmon with the 1bs of the dill oil. Season with sea salt flakes and fresh ground pepper.
BBQ the salmon for 21/2 mins each side, or until you have a good char mark on the salmon.
Meanwhile, brush the bread with 1tbls of olive oil. BBQ for 2 ins each side or again until good char marks.
Coat zucchini with remaining 1 tbls of olive oil. BBQ for 11/2 mins each side or until char marks form on zucchini is crisp and tender.
Arrange the chunks of salmon on the bread with the zucchini and avocado.
Whisk 1 tbs lemon juice into the remaining dill oil. Season to taste with salt, pepper and more lemon juice, if you like.
Drizzle the dill-lemon sauce over the bruschetta and serve.
*such a quick and easy starter at a BBQ
*make the dill sauce the day before if you need the time – store covered in fridge.
