1 (2-1/2 in) section fresh ginger root
1 cup orange juice
1/4 cup Splenda
2 Tbsp. nonfat half and half
1/4 tsp. cornstarch
1/4 tsp. salt
2 Tbsp. unsalted butter, softened
2 cups stir-fry vegetables
2 salmon fillets (10-oz.)
Preheat the oven to 450*F.
Make Sauce: Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add Splenda and ginger root, bring to a rolling boil over medium-high heat. Boil 10 to 12 minutes or until reduced to 2 to 3 Tbsp… Remove from heat and lift out the ginger root, set aside.
Mix half and half, cornstarch and salt. Whisk softened butter 1 Tbsp. at a time, into orange juice mixture, stir until melted. Add half and half mixture to saucepan, stir well. Place saucepan back on the heat. Bring to a simmer over medium-high heat.
Remove sauce from heat and mix in a blender 15 to 15 seconds or until light in color. Set aside.
Prepare Salmon: Place vegetables in oiled 8X8-in. baking dish. Place salmon fillets on vegetables. Bake for 10 to 15 minutes or until fully cooked and tender. Place vegetables and salmon on serving plates. Spoon sauce over the salmon.