Salmon in Tarragon Cream Sauce with Green Bean Pilaf

Ingredients

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.