1 section (2 1/2-in) fresh gingerroot
1 cup unsweetened orange juice
1/4 cup Splenda granulated
2 tbsp nonfat half-and-half cream
1/4 tsp cornstarch
1/4 tsp salt
2 tbsp unsalted butter, softened
2 cups frozen stir-fry vegetables
2 salmon fillets (10-oz)
Preheat oven to 450 degrees.
To make the sauce:
Peel gingerroot and slice into 10 slices.
Pour orange juice into a small saucepan and add Splenda and gingerroot slices. Bring mixture to a rolling boil over medium-high heat. Boil 10 to 12 minutes or until reduced to 2 to 3 tablespoons. Remove from the heat and remove the ginger slices. Set pan aside.
Mix the cream, cornstarch, and salt together.
Whisk the softened butter 1 tablespoon at a time into the orange sauce, whisking until butter is melted. Add the cream mixture, stirring well.
Return sauce to heat and bring to a simmer over medium-high heat.
Remove sauce from the heat and pour into a blender container. Mix 15 to 20 seconds until smooth and light in color. Set aside.
To prepare the salmon:
Place the vegetables into an oiled 8-inch square baking pan. Place the salmon fillets over the vegetables. Bake at 450 degrees for 10 to 15 minutes or until cooked through.
Place the vegetables and salmon on serving plates and spoon the orange-ginger sauce over the salmon.
Yield: 2 servings
Per serving: 490 calories, 27 g fat (salmon is healthy fat), 24 g carbs, 31 g protein
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.