Baked Salmon with Orange-Ginger Sauce
Baked salmon is served over stir-fry vegetables with a bright orange-ginger sauce that is silky, citrusy, and lightly sweet. It is a quick, elegant dish with fresh flavor and a simple oven-baked finish.
Ingredients
Method
Orange-Ginger Sauce Directions
- Preheat oven to 450°F ( 230°C)
- Peel ginger root and slice into 10 slices.
- Poor orange juice into a small saucepan.
- Add Splenda and Ginger root.
- Bring to rolling boil over medium high heat and boil for 10-12 minutes or until orange juice has been reduced to approximately 2 tablespoons.
- Remove sauce from heat.
- Remove ginger slices and discard. Set sauce aside.
- Bake for 45 minutes or until custards are set. Custards will puff slightly and remain white.
- Remove from water and cool on wire rack.
- Serve chilled or at room temperature. Garnish if desired.
Baked Salmon Directions
- Preheat oven to 450°F ( 230°C)
- Mix together the half and half, cornstarch and salt. Set aside.
- Wisk the softened butter to create a smooth blend.
- Add butter to sauce one tablespoon at a time.
- Stir sauce until butter is melted, then add the half and half. Stir well.
- Place saucepan back on medium high heat and heat until boiling.
- Remove sauce and mix in a blender for 15-20 seconds or until smooth and lighter in color. Set aside.
- Prepare salmon.
- Place vegetables in 8 x 8″ baking pan and place salmon fillets on top of the vegetables.
- Bake for 10-15 minutes or until fish flakes off on a fork.
- Place vegetables and salmon on serving plates and pour sauce over salmon.
- Serve immediatly with steamed rice if desizired.
Notes
Food Exchanges: 4 Lean Meats, 3 Fats, 1 Vegetable, 1 Fruit.
Recipe courtesy of Splenda, Inc. Splenda is a no-calorie sweetener made from sugar that is sutiable for diabetics.
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