Cranapple Salmon Salad

Cranapple seems to everywhere these days from juices to porkchops.  I figured I’d hop on the bandwagon and made this up for tonight in one of those clear out the fridge dinners.  It’s basically salmon baked with cranberry applesauce over it, served over a bed of arugula.  It turned out much better than expected!  The sweetness of the applesauce and tartness of the arugula with balsamic worked perfectly.


Serves 2
Cranapple Salmon Salad
1/2 green apple (skinned, cored, and cubed)
1/4 cup fresh cranberries
1 tbsp sugar
2 6 oz salmon fillets
2 Handfuls of arugula
Balsamic vinegar
Salt and pepper

1. Preheat oven to 350 F.

2. Put the apple cubes and cranberries in a sauce pot and top with water.  Boil then reduce to a simmer for 20 mins, stirring and mashing occasionally.

3. Add sugar to taste to the applesauce.

4. Salt and pepper the salmon generously, cover in applesauce and bake for 35 min until done.

5. Plate the arugula and drizzle with balsamic vinegar.  Place a salmon fillet on the arugula and top with thin green apple slices for garnish.