Ingredients Jump to Instructions ↓

  1. 4 5-ounce fresh or frozen skinless salmon fillets, about 1 inch thick 3 tablespoons pure maple syrup

  2. 2 tablespoons balsamic vinegar

  3. 1 tablespoon lemon juice

  4. 1 tablespoon Dijon-style mustard

  5. 1 tablespoon finely chopped shallot

  6. 1/4 teaspoon kosher salt or salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 2 tablespoons olive oil

  9. 2 teaspoons snipped fresh rosemary

  10. 1 6-ounce package fresh baby spinach

  11. 1/2 cup cooked edamame (see tip, page 101)

  12. 1/2 cup red sweet pepper strips

  13. 1/4 cup chopped walnuts, toasted

Instructions Jump to Ingredients ↑

  1. 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.


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