- 1/2 cup (125ml) extra virgin olive oil, divided 

- 1/4 cup dill, chopped 

-1 small shallot, finely chopped 

- 1 lemon, zested & juiced 

- 3 Australian skinless salmon portions

- 8 slices of sourdough vienna (or you can choose your favourite) 

- 20g mixed salad leaves 

If you're in need of a great snack option for the party you're hosting this weekend, a quick & protein-packed lunch for one, or a nice family dinner everyone will enjoy then you've come to the right recipe. 

Rich and refreshing in flavour, not even your kids will complain, and if they do, you know the best way for them to eat fish and get their source of Omega-3 fatty acids is by putting it on some toasty bread (it's everyone's favourite). 

So get out those BBQ's and start grilling!



1. Heat a chargrill on medium-high. In a medium bowl, mix 1/3 (80ml) of the oil with the dill, shallot and lemon zest. 

2. Coat the salmon with 1 tbs of the dill mixture. Season with salt & pepper. 

3. Cook the salmon on the grill for 2 1/2 minutes each side or until char marks form and the salmon still has a rosy centre. Break the salmon into pieces. 

4. Brush the bread with the remaining oil. Cook on the grill for 2 minutes each side or until char marks form. 

5. Arrange the salmon chunks on the bread with the salad leaves. Whisk 1 tbs of lemon juice into the remaining dill mixture. Season with salt, pepper and lemon juice, if needed. Drizzle the dill-lemon sauce over the bruschetta. 

6. You're done. It really is that easy. 



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