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


    • 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%



    Preheat oven to 230°C.


    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.


    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.


    Remove sauce from heat and mix in a blender 15 – 20 seconds or until smooth and lighter in colour. Set aside.


    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.


    Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately.

    Made with

    Splenda Granulated Sweetener

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