4 5-oz fresh or frozen skinless salmon fillets, about 1 in. thick
1 6-oz pkg fresh baby spinach
1/2 cup cooked shelled edamme
1/2 cup red bell pepper strips
1/4 cup chopped walnuts, toasted
In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt, and pepper. For dressing, in a small bowl, stir together 2 tbsp. of the maple syrup mixture and the olive oil; set aside.
For glaze, heat the remaining maple syrup mixture to boiling; reduce heat. Simmer uncovered, about 5 min. or until syrupy. Remove from heat; stir in rosemary.
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 min. Turn fish over; brush with remaining glaze. Broil for 3 to 5 min. more, or until fish begins to flake when tested with fork.
Meanwhile, in a large bowl, combine spinach, edamame, pepper strips, and nuts. Drizzle spinach with dressing; toss to coat. Spoon salad onto plates; top with fish.
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