Salmon in Tarragon Cream Sauce with Green Bean Pilaf

Makes 4 Servings


1 cup orange juice
1/4 cup balsamic vinaigrette dressing
1 tsp dried tarragon
1 lb salmon fillets
1 cup water
2 cups Minute® Brown Rice
1 pkg (10 oz.) frozen cut green beans, thawed
1/4 tsp salt
1/4 tsp pepper
1 cup fat free sour cream


  • Mix orange juice, dressing and tarragon in shallow baking dish with wire whisk until well blended. Add salmon fillets; turn to coat. Cover; refrigerate 1 hour to marinate.
  • Remove fish from baking dish; pour marinade into small saucepan. Return fish to baking dish.
  • Bake at 450°F for 15 minutes or until fish flakes easily with fork.
  • Meanwhile, bring water to boil in medium saucepan. Add rice, green beans, salt and pepper; cover. Reduce heat to low. Cook 5 minutes; stir. Let stand 5 minutes.
  • Bring marinade to boil. Reduce heat to low; simmer 5 minutes. Add sour cream; cook until thoroughly heated, stirring occasionally with wire whisk. Serve over fish and green bean pilaf.