BY HOLLY RICHARDSON
Serves 4 - entree/finger food
Preheat your BBQ to a medium/high heat.
In a bowl, mix 30ml of the olive oil, lemon zest and half of the chopped dill with a generous amount of cracked black pepper and salt. Coat the salmon fillets with the flavoured oil and leave to sit for 10 minutes.
BBQ the salmon fillets for 3 minutes on each side or until pink in the middle. Ensure your BBQ is hot enough so the salmon gets nice char marks on each side. Once cooked, set aside.
Rub each slice of sourdough with the cut side of the garlic clove, then brush with olive oil. BBQ the bread until charred on each side.
Meanwhile, in a bowl mix ricotta, half of the lemon juice and remaining chopped dill. Season with salt and cracked black pepper.
Make the herb salsa by combining the picked dill, picked parsley, shallot, peppers, remainder of the lemon juice and remainder of the olive oil. Tear the warm salmon into chunks then it’s time to assemble!
On each slice of charred sourdough, spread the ricotta mix then top with BBQ’d salmon and herb salsa piled nice and high!
To turn this entree into dinner, stir the BBQ’d salmon and herb salsa through fettuccini and top with the ricotta mix!
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