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Baked Salmon with Ginger-Citrus Sauce diabetes friendly recipe

Baked Salmon with Ginger-Citrus Sauce

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Makes 2 servings Calories 320 Prep Time 20 minutes Total Time 30 minutes Made with Splenda® Original Sweetener


To make the sauce:

  1. 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.
  2. In a bowl, whisk together half-and-half, cornstarch, and salt until smooth.
  3. 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.
  4. Remove sauce from heat; transfer to a blender and carefully blend for about 30 seconds until light and smooth.

To make the salmon:

  1. Preheat oven to 450°F.
  2. 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.
  3. Transfer vegetables and salmon to serving plates; pour sauce over salmon. Serve with steamed rice, if desired.

Nutrition Info Per Serving

Serving Size: 1 (4-ounce) salmon fillet, ¾ cup vegetables, 1 ounce sauce

Calories 320
Total Fat 14g
Saturated Fat 6g
Cholesterol 70mg
Sodium 430mg
Total Carbs 20g
Dietary Fiber 3g
Sugars 9g
Added Sugars 0g
Protein 28g