Ingredients

• 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

Special Equipment

Short bamboo skewers (3 inch), soaked in water for 30 minutes

Procedure

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.