*3 T pure maple syrup

*2 T balsamic vinegar

*1 T lemon juice

*1 T Dijon mustard

*1 T finely chopped shallot

*1/4 t salt

*1/4 t freshly ground black pepper

*2 T olive oil

*2 t snipped fresh rosemary

*4 5-oz fresh or frozen skinless salmon fillets, about 1-in thick

*1 6-oz. package fresh baby spinach

*1/2 cup cooked shelled edamame

*1/2 cup red bell pepper strips

*1/4 cup chopped walnuts, toasted

 

1. In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt and pepper.  For dressing, in a small bowl, stir together 2 tablespoons of the maple syrup mixture and the olive oil; set aside.

2.  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 rosemary

3. Preheat broiler.  Place fish on the greased, unheated rack of a broiler pan and brush with half the glaze.  Broil 6 to 7 inches from heat for 5 minutes.  Turn fish over; brush with remaining glaze.  Broil 3 to 5 minutes more, or until fish begins to flake when tested with a fork.

4.  Meanwhile, in a large bowl, combine spinach, edamame, pepper strips and nuts.  Drizzle spinach mixture with dressing; toss to coat.  Spoon salad onto plates; top with fish.

 

Nutrition facts per serving: 460 calories, 33g protein, 18g carbohydrate, 28g fat (5g saturated), 3g fiber.