Maple Salmon with Greens, Edamame, and Walnuts

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small saucepan combine maple syrup, vinegar, lemon juice, mustard, shallot, salt, and black pepper. Remove 2 tablespoons of maple syrup mixture. For dressing, in a small bowl stir together the 2 tablespoons maple syrup mixture and the olive oil; set dressing aside. For glaze, heat the remaining maple syrup mixture to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until syrupy. Remove from heat; stir in the 2 teaspoons rosemary. Preheat broiler. Place fish on the greased unheated rack of a broiler pan, tucking under thin edges. Brush fish with half of the glaze. Broil 6 to 7 inches from heat for 5 minutes. Turn fish over; brush with remaining glaze. Broil for 3 to 5 minutes more or until fish begins to flake when tested with a fork. Meanwhile, in a large bowl combine spinach, edamame, sweet pepper strips, and nuts. Drizzle spinach mixture with dressing; toss to coat. Arrange on 4 serving plates. Add a fillet to each plate.