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 degrees F.
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 Tbsp. 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 Tbsp. 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 8×8 inch-baking pan. Place salmon fillets on top of the vegetables. Bake in preheated 450 degrees F oven 10-15 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.
Nutrition Info (per serving): Calories 440; Calories from Fat 180; Fat 20g (sat 8g); Cholesterol 95mg; Sodium 440mg; Carbohydrate 38g; Fiber 7g; Sugar 14g; Protein 30g