-1 Cut the salmon into 1u0022 cubes and add it to a large bowl. Toss it in the the tbsp of mayo.
-1 Slice the zucchini into thin coins, and then in half. If the zucchini is really large, you can cut the rounds into 4 triangles.
-1 Add the zucchini into the bowl with the salmon and coat in the za'atar spice, lemon juice, garlic, salt and pepper. Place the bowl in the fridge to marinate while you prep your rice.
-1 Heat a small pot on medium heat. Add in a tbsp of olive oil and the chopped onion. Saute for 4-5 minutes until the onion is translucent.
-1 Add the uncooked rice into the pot after 5 minutes, along with the turmeric, cumin and salt. Toss together for 1-2 minutes.
-1 Pour in 2 cups of water, cover the pot and bring the water to a boil. Once the water is boiling, reduce the heat to simmer and let the rice cook for 15-20 minutes until all of the water is absorbed. Set it aside as your prepare the salmon skewers.
-1 Remove the marinated salmon from the refrigerator and start adding the salmon cubes and zucchini to skewers in layers. I also added layers of thinly sliced lemon folded in half in between the fish and zucchini.
-1 Once all of the skewers are filled, heat a grill pan, or regular pan, with olive oil on medium heat. Grill the skewers for about 4-5 minutes on medium heat, then flip and cook for an additional 4-5 minutes.
-1 While the salmon is cooking, fluff the rice up with a fork and adjust the salt to your liking.
-1 Once everything is ready, whisk together the yogurt dill sauce, and serve over your salmon and rice. Top the salmon off with extra lemon juice and chopped parsley.
