Baked Alaskan Salmon with Ginger-Citrus Sauce

Preparation time: 15 minutes
Cooking time: 27 minutes

Method

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.