BAKED SALMON WITH ORANGE-GINGER SAUCE

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.

To serve:
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

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