Phenotypes B, C
Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
Baked Salmon with Orange-Ginger Sauce


1 2-1/2" section of fresh ginger, peeled and sliced into thin slices
1 cup orange juice
1/2 cup granular fructose or dextrose
2 tablespoons half-and-half
1/4 teaspoon cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter
2 cups stir-fry vegetables
2 salmon filets (10 ounces each)


Preheat oven to 450 degrees F. In 1 quart sauce pan cook orange juice, ginger, sweetener, and bring to boil and reduce to 3 tablespoons. Remove from heat and then remove gingerroot from sauce. In small bowl mix cornstarch, butter, half-and-half and salt together. Add mixture to orange juice reduction and heat until thickened. Blend in blender if not smooth to remove lumps.

In 8 x 8 baking pan, fill bottom with stir-fry vegetables and place salmon on top. Bake 10 to 15 minutes. To plate, place vegetables on first followed by salmon. Top with a serving of reduction for each filet.


Fish, Dinner