1 c. orange juice 1/4 c. balsamic vinaigrette dressing 1 tsp. dried tarragon leaves 1 lb. salmon fillets 1 c. water 2 c. MinuteŽ Brown Rice 1 pkg. (10-oz.) frozen green beans, thawed 1/4 tsp. salt 1/4 tsp. pepper 1 c. fat free sour cream
What to do:
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.