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Baked Salmon with Orange Ginger Sauce




Source of Recipe


Marla


List of Ingredients




Baked Salmon with Orange Ginger Sauce


1 2 1/2" section fresh gingerroot
1 cup orange juice
1/4 cup Splenda Granular
2 tablespoons nonfat half and half
1/4 teaspoon cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
2 cups frozen stir fry vegetables
2 salmon filets (10 oz raw, weight will reduce after baking)



Recipe




Preheat oven to 450F.

Make sauce: Peel gingerroot and slice into 10 slices. Pour orange juice into small saucepan. Add Splenda granular and gingerroot.
Bring to rolling boil over medium high heat. Boil 10-12 minutes or until reduced to 2-3 tablespoons. Remove from heat and lift out gingerroot with fork. Set aside. Mix half and half, cornstarch and salt. Whisk softened butter, 1 tablespoon at a time, into orange juice mixture. Stir until melted. Add half and half mixture. Stir well. Place saucepan back on heat. Bring to simmer over medium high heat.
Remove sauce from heat and mix in blender 15-20 seconds or until smooth and light in color. Set aside.

Prepare salmon: Place vegetables in oiled 8x8" baking pan. Place salmon filets on vegetables. Bake 10-15 minutes or until fully cooked and tender. Place vegetables and salmon on serving plates. Spoon sauce over salmon. Serve with steamed rice, if desired. Makes 2 servings (4oz salmon and 1 cup vegetables)


Nutrition info per serving: cal 490, cal from fat 230, total fat 27g, sat fat 10g, chol 120mg, sodium 420mg, carb 24g, dietary fiber 3g, sugars 16g, protein 31g
Exchange per serving: 1 fruit, 2 vegetable, 4 meat, 3 fat