Like sweet and sour sauce but with a kick - and healthier.
| 4 | salmon fillets (about 6oz each with skin on) | |
| 2 | tbsp | olive oil (divided) |
| 1⁄2 | tsp | salt |
| 1⁄2 | tsp | pepper |
| 1 | tsp | thyme |
| 1⁄4 | c | chopped red onion |
| 1 | jalapeno (seeded and finely chopped) | |
| 1⁄2 | c | Strawberries (fresh or frozen and thawed, chopped) |
| 1⁄2 | c | pineapple (chopped) |
| 1 | c | Stonyfield Organic Low Fat Strawberry Yogurt |
| 1 | lime (just juice) | |
| 1⁄4 | tsp | salt |
Rub salmon filets with 1 tablespoon of olive oil. Mix together salt, pepper, and thyme. Rub on salmon.
Place salmon, skin side down on grill.
Cook for 5-7 minutes on each side until the fish flakes with a fork.
In a skillet, heat 1 tablespoon of olive oil over medium heat.
Sauté red onion and jalapeno until onions are translucent.
Add strawberries and pineapple and cook for 3 minutes.
Remove skillet from heat.
Temper yogurt, then add to skillet along with lime juice, and salt. Fold mixture together and serve warm over grilled salmon.
Serve with steamed vegetable and rice.