Maple-glazed salmon fillets with seared rosemary recipe

Ingredients

• ½ cup maple syrup
• ¼ cup soy sauce
• 1 Tbsp cider vinegar
• 1 Tbsp freshly ground black pepper
• 1 rosemary sprig, crushed to release oils
• four 6 oz salmon fillets, each sliced lengthwise into 3 strips
• 1 Tbsp vegetable oil

• 1 Tbsp olive oil
• 4 strips bacon, chopped
• 1 small onion, diced
• 1 clove garlic, minced
• 1 sprig rosemary, leaves only
• 1 cup white wine
• 2 cups cooked barley, cooked according to package directions

• 1 bunch Swiss chard
• 1 Tbsp olive oil
• 1 cup corn, fresh or frozen
• 2 Tbsp white wine or chicken stock
• 4 strips bacon
• 1/3 cup maple syrup

Maple-Glazed Salmon Fillets with Seared Rosemary
1. In a small ceramic dish large enough to hold the salmon, combine maple syrup, soy sauce, cider vinegar, black pepper, and rosemary sprig. Add salmon and let marinate for 2 hours in the refrigerator.
2. In a medium cast iron skillet, heat vegetable oil over medium-high heat. Add salmon and cook 20 to 30 seconds per side, or until fish is cooked to medium doneness.
Bacon Barley
3. In a large skillet, heat olive oil over medium heat. Add bacon and cook 4 to 6 minutes, or until golden brown and crispy. Add onion and cook 5 more minutes, or until soft and translucent. Add garlic and rosemary leaves. Stir to combine.
4. Add white wine to deglaze pan. Add barley and stir to combine.
Sauteed Swiss Chard
5. Clean swiss chard and remove stems. Cut stems into 1-inch pieces and tear greens into bite-sized pieces. Keep stems and greens separate.
6. In a large skillet, heat olive oil over medium heat. Add swiss chard stems and corn and cook 3 to 4 minutes, or until tender. Add white wine or stock and let liquid reduce slightly, another 3 to 4 minutes. Add greens and cook 2 to 3 minutes, or until wilted.
Maple Bacon
7. Preheat oven to 400°F. Place bacon on a baking sheet and put into oven. Bake for 10 minutes.
8. Brush maple syrup onto bacon and return to oven. Baste bacon with maple syrup every 5 to 10 minutes, or until bacon is golden and crispy, for a total of 25 to 30 minutes. Let cool and break into pieces.