Baked Salmon with Ginger-Citrus Sauce

A slightly sweet orange ginger glazed salmon is the centerpiece of this delicious and healthy meal. Use orange juice with 50% less sugar and Splenda® Granulated Sweetener to create an irresistible glaze with less added sugars, carbohydrates and calories. Serve with traditional stir fry vegetables such as broccoli, carrots and sugar-snap peas for a lovely, satisfying meal.

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- Prep time
- 20 min
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- Cook time
- 10 min
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- Servings
- 2 Servings
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- Serving size
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1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables
Ingredients
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50% reduced sugar orange juice
- 1 cup
- 1 cup
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Splenda® Granulated Sweetener
- 1/4 cup
- 1/4 cup
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fresh ginger (peeled and sliced)
- 1 (2 1/2-inch) piece
- 1 (2 1/2-inch) piece
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fat-free half-and-half
- 2 tbsp
- 2 tbsp
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Cornstarch
- 1/4 tsp
- 1/4 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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light butter with canola
- 2 tbsp
- 2 tbsp
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frozen stir-fry vegetables
- 2 cup
- 2 cup
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salmon (cut into two (4-oz) portions)
- 8 oz
- 227 g
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Directions
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Preheat oven to 450°F.
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Prepare the sauce: In a saucepan, combine orange juice, Splenda Sweetener, and sliced ginger. Bring to a rolling boil over medium-high heat. Boil 10–12 minutes or until orange juice has reduced to about 2 tablespoons. Remove from heat; discard ginger slices.
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In a bowl, whisk together half-and-half, cornstarch, and salt until smooth.
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Whisk butter, 1 tablespoon at a time, into orange juice until melted. Whisk in half-and-half mixture. Return saucepan to medium-high and heat until boiling.
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Remove sauce from heat; transfer to a blender and carefully blend for about 30 seconds until light and smooth.
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Prepare the salmon and vegetables: Place vegetables in an 8” x 8” baking dish; lay salmon fillets on top of the vegetables. Bake for 10–15 minutes or until salmon flakes easily when tested with a small knife and vegetables are heated through.
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Transfer vegetables and salmon to serving plates; pour sauce over salmon. Serve with steamed rice, if desired.
Reviews
Write a Review-
Love the sauce, this was delicious, I used cauliflower rice for an even lower carb dinner. Like the review below I too had to cook my salmon for 10 minutes more. This is going to be my favorite recipe. I had to adjust the time it took to cook in the oven to 22 minutes
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The sauce is very tasty. Not sure why our salmon didn't cook in the allocated time, we had it in for 20 minutes and still had to put it back in. I don't see the recipe calling for the veggies to thaw but that is what I will do the next time we make this dis.