Enjoy a delicious grilled salmon topped with a peanut yogurt sauce, complemented by sautéed romaine lettuce and cherry tomatoes. The sauce is made with nonfat plain Greek yogurt, peanut butter, Bragg's liquid aminos, and rice vinegar.
1: Grill the salmon until cooked through.
2: In a bowl, mix together the Greek yogurt, peanut butter, Bragg's liquid aminos, and rice vinegar to create the sauce.
3: Sauté the romaine lettuce and cherry tomatoes in a pan until tender.
4: Serve the grilled salmon topped with the peanut yogurt sauce alongside the sautéed romaine and cherry tomatoes.
