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Baked Salmon with Ginger-Citrus Sauce

Baked Salmon with Ginger-Citrus Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda.
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Summary

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.

This recipe brought to you by Splenda, a proud supporter of the American Diabetes Association and Diabetes Food Hub.
  • Prep time
    20 min
  • Cook time
    10 min
  • Servings
    2 Servings
  • Serving size
    1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables
Cooking for 1 or 2 Dinner Gluten-Free Main Dish Vegetarian Lower Carb Seafood
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables
  • Amount per serving Calories 290

  • Total Fat 15g
    • Saturated Fat 4g
    • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 490mg
  • Total Carbohydrate 16g
    • Dietary Fiber 2g
    • Total Sugars 8g
    • Added Sugars 0g
  • Protein 24g
  • Potassium 760mg
  • Phosphorus 380mg

Choices/Exchanges: 1/2 Fruit, 1 Nonstarchy vegetable, 3 Lean protein, 2 Fat

Cooking for 1 or 2 Dinner Gluten-Free Main Dish Vegetarian Lower Carb Seafood
Ingredients

Ingredients

  • 50% reduced sugar orange juice
    1 cup
  • Splenda® Granulated Sweetener
    1/4 cup
  • fresh ginger (peeled and sliced)
    1 (2 1/2-inch) piece
  • fat-free half-and-half
    2 tbsp
  • Cornstarch
    1/4 tsp
  • salt
    1/4 tsp
  • light butter with canola
    2 tbsp
  • frozen stir-fry vegetables
    2 cup
  • salmon (cut into two (4-oz) portions)
    8 oz

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Directions

Directions

  1. Preheat oven to 450°F.

  2. 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.

  3. In a bowl, whisk together half-and-half, cornstarch, and salt until smooth.

  4. 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.

  5. Remove sauce from heat; transfer to a blender and carefully blend for about 30 seconds until light and smooth.

  6. 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.

  7. Transfer vegetables and salmon to serving plates; pour sauce over salmon. Serve with steamed rice, if desired.

Reviews

Reviews

Write a Review
  • Recommended

    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

  • Recommended

    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.