Steps
- Heat a chargrill on medium-high. In a medium bowl, combine 1/3 cup (80ml) of the olive oil with the dill, shallot, and lemon zest. Coat the salmon portions with 1 tablespoon of the dill mixture and season with salt and pepper.
- Grill the salmon for 2 1/2 minutes on each side, or until char marks form and the salmon has a rosy center. Break the salmon into pieces.
- Brush the sourdough bread with the remaining olive oil. Grill for 2 minutes on each side or until char marks form.
- Arrange chunks of salmon on the grilled bread and top with the mixed salad leaves. Whisk 1 tablespoon of lemon juice into the remaining dill mixture. Season with salt, pepper, and additional lemon juice if needed. Drizzle the dill-lemon sauce over the bruschetta and serve immediately.