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Salmon In Tarragon Cream Sauce With Green Bean Pilaf

  • Prep Time: 15 Minutes (Total Time: 30 Minutes)
  • Serving Size: 4
  • 1/2 cup Orange Juice
  • 1/4 cup KRAFT Balsamic Vinaigrette Dressing
  • 1/2 teaspoon Dried Tarragon Leaves
  • 1 pound Salmon Fillets
  • 1/2 cup BREAKSTONE'S FREE Fat Free Sour Cream
  • 1-1/3 cups Water
  • 1-1/2 cups Instant Brown Rice, Uncooked
  • 1 package (10 ounce) Frozen Green Beans, Thawed
  • 1/4 teaspoon Each Salt And Pepper
  • 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 hour to marinate.

    REMOVE fish from baking dish; pour marinade into small saucepan. Return fish to baking dish.

    BAKE at 450°F for 15 minutes or until fish flakes easily with fork.

    MEANWHILE, bring water to boil in medium saucepan. Add rice, green beans, salt and pepper; cover. Reduce heat to low. Cook 5 minutes; stir. Let stand 5 minutes.

    BRING marinade to boil. Reduce heat to low; simmer 5 minutes. Add sour cream; cook until thoroughly heated, stirring occasionally with wire whisk. Serve over fish and green bean pilaf.


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