3 tbs pure maple syrup
2 tbs balsamic vinegar
1 tbs lemon juice
1 tbs dijon mustard
1 tbs finely chopped shallot (optional)
1/4 tsp pepper
2 tbs olive oil
2 tsp finely chopped fresh rosemary
20 oz 1-inch thick salmon fillets, skinned
6 oz fresh spinach
1/2 - 1 cup cooked, shelled edamame
1 red bell pepper
1/4 cup chopped walnuts, toasted
Combine maple syrup, balsamic vinegar, lemon juice, mustard, shallots (if using), and pepper in a small saucepan. DO NOT HEAT YET! Set aside 2 tablespoons of this mixture and combine with olive oil.
Bring the saucepan mixture to a boil. Reduce heat and let simmer for about 5 minutes, uncovered. Remove from heat and stir in rosemary.
Preheat your broiler. If you haven't done so already, skin the salmon and divide into 4 equal pieces. Place in a greased glass dish and brush on half the glaze. Broil 6 to 7 inches from the top of the oven for 5 minutes.
Meanwhile, toast your walnuts if you haven't already. You can do this in a pan on your stovetop since your oven is occupied. Go ahead and also cook up your edamame. I buy the steam-in-bag type; if you do the same, just toss that sucker in the microwave : ) If you still have time, cut your bell pepper into strips as well.
Take your salmon out of the oven, flip the fish over, and coat with the other half of the glaze. Place the dish back in the oven to broil for 3-5 more minutes.
In these last few minutes, assemble the salads. Start with a bed of spinach, lay on a quarter of the bell pepper strips, sprinkle with 2 tbs to 1/4 cup edamame and 1 tbs walnuts, and top with maple-olive oil dressing.
Take out the fish and let it cool for just a minute, then place atop the salads.
Nutrition Facts: 466 calories, 28.2 g total fat, 4.5 g saturated fat, 75.2 mg cholesterol, 33.2 g protein, 239.2 mg sodium, 21.5 g carbohydrates, 3.9 g fiber, 12.7 g sugar, 129.7 mg calcium