Preheat oven to 230°C.
Baked Alaskan Salmon with Ginger-Citrus Sauce
Baked Alaskan Salmon with Ginger-Citrus Sauce
- Makes2 servings
- Prep Time15 min
- Cook Time27 min
- Total Time42 min
- Calories440
- Made withSplenda Granulated Sweetener
Ingredients
- 2½ inch piece fresh ginger root
- 240 ml fresh orange juice
- 2 tablespoons fat-free half and half
- ¼ teaspoon cornstarch
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, softened
- 285 g frozen stir fry vegetable blend
- 2 (115 g) salmon fillets
- 6 g SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy440 kcal564.1%
- Total Fat20.00 g25.64%
- of which saturates9.00 g3.27%
- Total Carbohydrate38.0 g13.82%
- of which sugars14.00 g5.09%
- Fibre7.00 g25%
- Protein30.00 g60%
- Salt1.10 g0.4%
Instructions
1
2
Make sauce. Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add SPLENDA® Granulated and ginger root. Bring to a rolling boil over medium high heat. Boil 10 – 12 minutes or until orange juice has reduced to 2 tablespoons. Remove sauce from heat. Remove ginger slices using a fork and discard. Set sauce aside.
3
Mix together the half and half, cornstarch and salt. Set aside. Whisk the softened butter, 1 tablespoon 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.
4
Remove sauce from heat and mix in a blender 15 – 20 seconds or until smooth and lighter in colour. Set aside.
5
Prepare salmon. Place vegetables in an 8 × 8 inch baking pan. Place salmon fillets on top of the vegetables. Bake in preheated 230°C oven 10 – 15 minutes or until cooked through, but still tender.
6
Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately.
Made with
Splenda Granulated Sweetener
