Orange-Maple Glazed Salmon

Serves 3

• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1 (1-pound) salmon fillet
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 1 teaspoon orange zest
• 2 tablespoons fresh orange juice
• 1 garlic clove, minced

1. Preheat broiler. 
2. Place salmon fillet in a shallow dish. Drizzle 2 tablespoons olive oil and ½ teaspoon of salt evenly over salmon fillet; set aside.
3. Whisk together the vinegar, maple syrup, orange zest, orange juice, garlic, and remaining ½ teaspoon salt in a small bowl. Pour half of the vinegar mixture over the salmon and let stand for 15 minutes. Place the remaining half of the vinegar mixture in a small saucepan over low heat; simmer until thickened slightly, about 5 minutes. 
4. Coat a rimmed baking sheet with remaining 1 tablespoon olive oil; transfer fish to pan. Broil 8 minutes or until fish flakes easily when tested with a fork. Drizzle reduced sauce over salmon; serve immediately. 

Spinach Salad with Maple Vinaigrette

Makes 8 servings

• Sugared Pecans
• 1 (6-oz.) package pecan halves
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• Maple Vinaigrette
• 1/3 cup cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• ½ cup olive oil

• 1 (10-oz.) package fresh baby spinach, thoroughly washed
• 1 Gala apple, thinly sliced
• 1 small red onion, thinly sliced
• 1 (4-oz.) package crumbled goat cheese

1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 3 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Buttery Maple-Pecan Blondies

Makes 24 bars

• 1 1/2 cups unsalted butter
• 4 large eggs
• 1-1/2 cups granulated sugar
• ¼ cup light brown sugar
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 1/4 cups chopped toasted pecans, divided

1. Preheat oven to 350°F. Melt butter in a medium saucepan over medium. Cook, whisking constantly, until butter browns and smells nutty, 5 to 7 minutes. Immediately pour into a bowl. Place in refrigerator to cool, whisking every 5 minutes until thickened and creamy, about 20 minutes. (Butter should look like melted peanut butter.)
2. Beat eggs and sugar with an electric mixer on medium speed until thickened and pale yellow, about 3 minutes. Whisk together flour, baking powder, and salt in a bowl. Add to egg mixture in thirds, alternately with cooled butter, beginning and ending with flour mixture, beating on low after each addition. Slowly beat in maple syrup; add vanilla and beat just until combined. Fold in 1 cup of the pecans with a spoon.
3. Pour batter into a greased and floured 13- x 9-inch baking pan and spread into an even layer. Sprinkle with remaining 1⁄4 cup pecans.
4. Bake in preheated oven until golden and a wooden pick inserted in middle comes out clean, about 35 minutes. Transfer pan to a wire rack to cool completely, about 1 hour. Cut into 24 bars.

Recipes adapted from www.myrecipes.com.