Fresh salmon fillets are baked on a bed
of vegetables and topped with a fragrant ginger citrus sauce.
Baked Salmon with
- 2 1/2 inch piece fresh ginger root
1 cup fresh orange juice
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons fat-free half and half
1/4 teaspoon cornstarch
1/4 teaspoon salt (optional)
2 tablespoons unsalted butter, softened
2 cups frozen stir fry vegetable blend
2 (4 ounce) salmon fillets
- Preheat oven to 450°F (230°C).
- Make sauce. Peel ginger root and slice
into 10 slices. Pour orange juice into a small saucepan. Add
SPLENDA® Granulated Sweetener and ginger root. Bring to a
rolling boil over medium high heat. Boil 10-12 minutes or until
orange juice has reduced to approximately 2 tablespoons. Remove
sauce from heat.
- Remove ginger slices using a fork and
discard. Set sauce aside.
- Mix together the half and half, cornstarch
and salt. Set aside. Whisk the softened butter, one Tbsp. at
a time, into the 2 tablespoons of orange juice. Stir until melted.
Add half and half mixture. Stir well. Place saucepan back on
heat. Heat over medium- high heat until boiling.
- Remove sauce from heat and mix in a blender
15-20 seconds or until smooth and lighter in color. Set aside.
Prepare salmon. Place vegetables in an 8x8 inch-baking pan. Place
salmon fillets on top of the vegetables.
- Bake in preheated oven 10 to 15 minutes
or until cooked through, but still tender.
- Place vegetables and salmon on serving
plates. Pour sauce over salmon. Serve immediately. Serve with
steamed rice, if desired.
Makes 2 servings.
Nutrition Info Per Serving (1/2 of recipe):
Calories: 440; Calories from Fat: 180; Total Fat: 20g; Saturated
Fat: 8g; Cholesterol: 95mg; Sodium: 440mg; Total Carbs: 38g;
Dietary Fiber: 7g; Sugars: 14g; Protein: 30g;
Exchanges per Serving: 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 suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.