Bruschetta with zucchini and salmon
- 8 slices of bread
- 180 g salmon fillet without skin
- 2 zucchinis (200 g each) sliced lengthways
- 1 small shallot
- 120 ml olive oil
- 1/4 cup fresh, crushed dill
- Juice and grated zest of one lemon
- Sea salt and pepper
Mix 80 ml of the olive oil with the dill and the lemon zest. Brush the salmon with a total of 1 teaspoon of this dill oil and season with sea salt and pepper. Grill the salmon on a grill for two and a half minutes per side. The inside should still be pink afterwards. Brush the bread slices with oil and toast them on the grill. Now rub the zucchinis with the oil and grill them in the same way. First spread the salmon on the bread slices, then the zucchini slices, add the lemon juice to the remaining dill oil and season with salt and pepper. Spread this lemon oil over the bruschetta and they are ready to serve.
Anne Seidel was born in Frankfurt am Main in 1987, which also explains her passion for big cities. Nevertheless, she loves nature and activities such as mountaineering and camping, which is why she attaches great importance to environmental friendliness - also when it comes to household chores. Due to her great interest in a wide range of topics such as gardening, cooking, beauty, health and fitness, she has acquired a lot of knowledge, which she has been able to share with her readers since 2014 thanks to her work at Deavita.
