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    You are in: Home / Recipes / Ginger and Orange Sauce for Salmon, Halibut or Vegetables V L S Recipe
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    Ginger and Orange Sauce for Salmon, Halibut or Vegetables V L S

    1/1 Photo of Ginger and Orange Sauce for Salmon, Halibut or Vegetables V L S

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    5 mins

    23 mins

    KateL's Note:

    Entered for safekeeping. At 23 mg sodium, this Very Low Sodium sauce is suitable for congestive heart failure patients. I have been pleased with the taste of recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in a medium saucepan and combine with oil.
    2. 2
      Add the ginger and garlic and saute for 1-2 minutes.
    3. 3
      Stir or whisk in the flour and cook for 3-4 minutes.
    4. 4
      Slowly add the milk, still whisking.
    5. 5
      Cook over lowest heat for 5 minutes.
    6. 6
      Add the orange juice, zest, and pepper to taste.
    7. 7
      Cook for another 10 minutes, stirring occasionally.

    Browse Our Top Sweet Sauces Recipes

    Ratings & Reviews:

    • on September 17, 2014

      45

      I made half of this recipe and used fresh orange juice.<br/>I suppose that at this time oranges are not strong enough in flavor this sauce, for this reason I hade to add some self made candied orange zest form Greece (better quality) to give enough taste to this sauce. <br/>Nest time unless I will have very good quality oranges on hand I would reduche to half the quantity of flour and milk or I will substitute the milk completely with orange juice.<br/>Made for Culinary Quest 2014

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2014

      45

      I, too, only made half a recipe. I did as another reviewer suggested, and added a bit of honey and some crushed red pepper. It needed something, and this made all the difference. I used fresh orange juice and extra zest. I thought the sauce was too thick, so used quite a bit more juice to get it to a more appealing consistency.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2014

      45

      I made half a recipe. For a more concentrated orange flavor, I used 1/4 cup orange juice concentrate, and 1/4 cup orange juice. It was quite good, but I think next time I'll add a tablespoon or so of honey, and a pinch of red pepper flakes. Tagged for Rookie Recipes, due 01/10/13.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Ginger and Orange Sauce for Salmon, Halibut or Vegetables V L S

    Serving Size: 1 (105 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 161.0
     
    Calories from Fat 103
    64%
    Total Fat 11.4 g
    17%
    Saturated Fat 3.8 g
    19%
    Cholesterol 12.6 mg
    4%
    Sodium 22.9 mg
    0%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 5.6 g
    22%
    Protein 2.5 g
    5%

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