- 5 ounces boneless, skinless salmon fillet, cut into 1-inch cubes (about 8 pieces)
- 2 teaspoons za’atar
- 1 to 2 tablespoons light olive oil in the pan
- 1/2 preserved lemon
- 1/4 cup plain yogurt
Short bamboo skewers (3 inch), soaked in water for 30 minutes
Season the salmon with the za’atar.
Thread the salmon on the skewers, 2 cubes per skewer.
Heat a skillet on medium high heat. Add the oil, and sear the salmon 1 minutes on each of the 4 sides.
Meanwhile, blend together the preserved lemon and yogurt in the food processor. Serve the salmon brochette with the sauce.
print this recipe