Salmon in Tarragon/Cream Sauce

• 12 ounce orange juice
• 2 tablespoon orange zest
• 1 tablespoon dried tarragon leaves
• 1/2 teaspoon ground black pepper
• 4 teaspoon brown sugar
• 1 teaspoon salt
• 16 ounce salmon, fillet or steak, raw
• 2-1/2 cup MINUTE Premium White Rice, uncooked
• 1 tablespoon cornstarch
• 4 tablespoon mirin (sweet rice wine)
• 12 tablespoon BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 2 cup frozen cut green beans
• 1 tablespoon trans fat free canola soft margarine

1. Whisk together orange juice, orange peel, tarragon, black pepper, salt and brown sugar in a shallow container.
2. Place salmon, flesh side down, in this marinade.
3. Cover container tightly with plastic wrap or foil.
4. Place in the refrigerator and marinate at least one hour, but as long as overnight.
5. After marinating salmon, heat broiler or light grill; set rice to cook as directed on package.
6. Remove salmon from marinade and grill or broil; reserve marinade.
7. While salmon broils or grills, place marinade into nonstick skillet.
8. Bring to a boil; reduce heat and simmer 5 minutes.
9. Blend cornstarch into Madeira wine.
10. If you do not have Madeira wine, substitute an equal amount of Balsamic vinegar with 1 teaspoon sugar for the wine.
11. Blend this paste into the orange juice sauce that you have simmered for five minutes.
12. Whisk in sour cream, cover and remove from heat.
13. Serve the salmon and rice with the wonderfully rich yet light sauce.
14. Add green beans (steamed in microwave or on stove top as directed on package) topped with margarine on the side.

orange juice, orange zest, tarragon, ground black pepper, brown sugar, salt, salmon, white rice, cornstarch, mirin, s, beans, canola soft margarine

Taken from www.kraftrecipes.com/recipes/salmon-in-tarragoncream-sauce-61957.aspx (may not work)