Unsung Heroes and Fish Bones

Where have all the salmon bones gone?

When I was a kid, eating salmon meant a meal of picking little white (or clear) bones either out of your fish or if you were too late, out of your mouth. It got to the point that really began to dislike the experience.

Now, it has been many years since I have encountered a salmon bone. Where have all the bones gone? Today’s diner is like me and wants the bones gone. In many cases, the bones are painstakingly removed just after the fileting process. I hated picking them out of one piece of salmon, and cannot imagine doing it all day long. Whoever does it is truly an unsung hero of the world.

The citrus sauce brightens up an already flavorful fish.

Splenda works just fine in place of sugar in this. Look at that great filet of salmon!

Making a bed of peppers and onions. My favorite ingredients.

The ginger in orange juice.

Dropping in the butter.

After cooking.

Baked Salmon with Orange-Ginger sauce

Makes: 4

Ingredients:

2 (2-1/2 in) section fresh ginger root

2 cup orange juice

1/2 cup Splenda

4 Tbsp. nonfat half and half

1/2 tsp. cornstarch

1/2 tsp. salt

4 Tbsp. unsalted butter, softened

4 cups stir-fry vegetables

4 salmon fillets (10-oz.)

Directions:

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