Foodie Friday: Fire up the barbeque and enjoy the simple but delicious flavours of this BBQ Salmon Bruschetta with Sauce. It’s so quick and easy.
Prep: 10 Mins
Cook: 10 Mins
- 1/2 cup (125ml) extra virgin olive oil, divided
- 1/4 cup chopped dill
- 1 small shallot, finely chopped
- 1 lemon, zested, juiced
- 3 Coles Australian Skinless Salmon Portions
- 8 slices Coles Finest by Laurent White Sourdough Vienna*
- 20g mixed salad leaves
Heat a chargrill on medium-high. In a medium bowl, mix 1/3 cup (80ml) of the oil with the dill, shallot and lemon zest. Coat the salmon with 1 tbs of the dill mixture. Season with salt and pepper.
Cook the salmon on grill for 21/2 mins each side or until char marks form and the salmon still has a rosy centre. Break salmon into pieces.
Brush the bread with remaining oil. Cook on grill for 2 mins each side or until char marks form.
Arrange chunks of salmon on the bread with the salad leaves. Whisk 1 tbs of lemon juice into the remaining dill mixture. Season with salt, pepper and more lemon juice, if needed. Drizzle the dill-lemon sauce over the bruschetta and serve.