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Baked Salmon with Ginger-Citrus Sauce

20 min prep time
10 min cook time
2servings
Recipe by Splenda® Photo by Splenda®
Baked Salmon with Ginger-Citrus Sauce

How to Make 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.

20 min prep time
10 min cook time
2servings
1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables
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Step-By-Step Instructions:

  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.

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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 Fats 0g
  • Cholesterol 70mg
  • Sodium 490mg
  • Total Carbohydrate 16g
    • Dietary Fiber 2g
    • Total Sugars 8g
    • Added Sugars 0g
  • Protein 24g
  • Potassium 760mg
  • Phosphorous 380mg
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

Reviews & Ratings

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4
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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
Anita001

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.