Maple Salmon with Greens, Edamame, and Walnuts

Makes: 4 servings 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 fresh baby spinach 1/2 cup cooked shelled edamame 1/2 cup red bell pepper strips 1/4 cup chopped walnuts, toasted Directions 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 for 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

Source: Fitness Magazine, 7 Fat-Fighting Dinners (Received by a subscription to their Daily Fit Tips.)