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.

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.