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.
RECIPE COURTESY OF KRAFT FOODS