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Salmon in Tarragon Cream Sauce with Green Bean Pilaf
Courtesy of Minute Rice
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
Marinate: 1 Hr.
What you need:
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+ 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
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 450F 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.