Maple Salmon With Greens, Edamame, & Walnuts

Ingredients:

• 3 tablespoons pure maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped shallot
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 teaspoons snipped fresh rosemary
• 4 5-ounce fresh or frozen skinless salmon fillets, about 1 inch thick
• 1 6 ounce package of spinach
• 1/2 cup cooked shelled edamame
• 1/2 cup red bell pepper strips
• 1/4 cup chopped walnuts, toasted

metod:

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 mixtures to boiling; reduce heat Simmer, uncovered, about 5 minutes or until syrupy. Remove from heat; stir in rosemary.
3. Warm frying pan. Place fish on lightly oiled pan and brush with half the glaze. Grill for 3-4 minutes and turn fish over; brush with remaining glaze. Grill for 3 to 5 minutes, or until fish begins to flake when tested with a fork.
4. Grill red peppers for 3-5 minutes in separate grilling pan and light olive oil.
5. 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.

ENJOY!

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