Salmon in Tarragon/Cream Sauce

• 1/4 cup orange juice
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1 tsp. dried tarragon leaves
• 3 oz. salmon fillet or steak
• 2 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/4 cup instant white rice, uncooked
• 3/4 cup frozen cut green beans
• 1 , Favorite Flavor
• 8 fl oz (1 Cup) drinking water

1. Mix orange juice, dressing and tarragon in a baking dish.
2. Place salmon, flesh side down, in marinade.
3. Cover container tightly with plastic wrap or foil.
4. Place in the refrigerator and marinate at least 1 hour.
5. Preheat oven at 450F.
6. Remove salmon from baking dish; pour marinade into small saucepan.
7. Bake fish for 15 min.
8. or until fish flakes easily with fork.
9. Cook rice as directed.
10. Add green beans.
11. Reduce heat to low.
12. Cook 5 min.
13. ; stir.
14. Let stand 5 min.
15. Bring reserved marinade to boil.
16. Reduce heat to low; simmer 5 min.
17. Add sour cream; cook until heated through, stirring occasionally.
18. Spoon sauce over fish and green bean rice pilaf.
19. Enjoy JELL-O for dessert.
20. Serve meal with a glass of water.

orange juice, tarragon, salmon fillet, s, instant white rice, favorite flavor, water

Taken from www.kraftrecipes.com/recipes/salmon-in-tarragoncream-sauce-61960.aspx (may not work)