1 2-1/2" section of fresh ginger, peeled and sliced into thin
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.