Nutrinews

The Lunch Box
Cranberry Salmon
Salad
By: Jace Brown
Spring has returned and so has the old gold tide of pollen alongside it. If you’re looking for a meal doused
in color to match its flavor to celebrate the end of our fleeting winter or some extra vitamins to fight off
the pollen wave, cranberry salmon salad solves both dilemmas. It provides an intense pallet both to behold
and taste while incorporating fruit, vegetable, whole grain, and lean protein.
Ingredients:
Croutons:
2 slices of white bread
1 tablespoon of garlic powder
½ tablespoon of salt
3 oz of olive oil
2 oz of parmesan cheese
Salmon:
3 slices salmon filets
8 oz of cranberry sauce
2 oz olive oil
½ teaspoon of garlic powder
½ teaspoon of pepper
Salad:
7 oz romaine lettuce
½ a medium cucumber
½ a red onion
½ tablespoon of lemon juice
Recipe:
1. Crumble whole wheat bread on a pan. Season with garlic
powder, salt, olive oil and parmesan cheese
2. Bake bread un1l crunchy
3. Marinate salmon filets in cranberry sauce for 20 minutes.
(Sauce can be store bought or homemade)
4. Place 2 ounces of olive oil into a frying pan and add the
salmon. Cook until the fish is flaky.
5. Add garlic powder and pepper to the pan.
6. Mix romaine lettuce (7 oz) with homemade croutons,
cucumber, red onion, lemon juice, cooked salmon and
dressing of choice.
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