Preheat oven to 450°F. Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan, add SPLENDA Granulated Sweetener and ginger root. Bring to a rolling boil over medium high heat, boil 10 to-12 minutes or until orange juice has reduced to approximately 2 tablespoons. Remove sauce from heat. Remove ginger slices using a fork and discard. Set sauce aside. Mix together the half and half, cornstarch and salt; set aside. Whisk the softened butter, one tablespoon at a time, into the 2 tablespoons of orange juice; stir until melted. Add the half and half mixture; stir well. Place saucepan back on heat and heat over medium-high heat until boiling. Remove sauce from heat and mix in a blender for 15 to 20 seconds or until smooth and lighter in color; set aside. Place vegetables in an 8 x 8-inch baking pan. Place salmon fillets on top of the vegetables and bake 10 to 15 minutes or until cooked through, but still tender. Place vegetables and salmon on serving plates and pour sauce over salmon. Makes 2 servings.
Approximate nutrition information (per serving):
Calories 440 (calories from fat 180); protein 30g; fat 20g (sat 8g); carbohydrate 38g; fiber 7g; cholesterol 95mg; sodium 440mg; sugar 14g.
Exchanges per Serving:
4 Lean Meats, 3 Fats, 1 Vegetable, 1 Fruit