Salmon in Tarragon Cream Sauce with Green Bean Pilaf
Courtesy of Minute Rice 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time • 1 Hr. Marinate Time| Ingredients |
|---|
| 1 c. orange juice |
| 1/4 c. balsamic vinaigrette dressing |
| 1 tsp. dried tarragon leaves |
| 1 lb. salmon fillets |
| 1 c. water |
| 2 c. Minute® Brown Rice |
| 1 pkg. (10-oz.) frozen green beans, thawed |
| 1/4 tsp. salt |
| 1/4 tsp. pepper |
| 1 c. fat free sour cream |
Directions:
1. 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 hr. to marinate.
2. Remove fish from baking dish; pour marinade into small saucepan. Return fish to baking dish.
3. Bake at 450°F for 15 min. or until fish flakes easily with fork.
4. Meanwhile, bring water to boil in medium saucepan. Add rice, green beans, salt and pepper; cover. Reduce heat to low. Cook 5 min.; stir. Let stand 5 min.
5. Bring marinade to boil. Reduce heat to low; simmer 5 min. Add sour cream; cook until thoroughly heated, stirring occasionally with wire whisk. Serve over fish and green bean pilaf.
