1/4 c  HOPPED ONIONS

      4    CHOPPED CANNED PLUM TOMATOES

      2    MINCED GARLIC CLOVES

           SALT AND PEPPER TO TASTE
      1 tb GRATED ORANGE ZEST

      4 oz 4 SKINLESS SALMON FILETS

    1/2 c  ORANGE JUICE

      1 ts VIRGIN OLIVE OIL

    1/2 c  WHITE WINE

      4    BASIL LEAVES

      IN A SMALL SAUCEPAN SIMMER 1/4 CUP CHOPPED ONIONS,2 MINCED GARLIC
  CLOVES,AND 1 TABLESPOON FINELY GRATED ORANGE ZEST IN 1/2 CUP ORANGE JUICE
  AND 1/2 CUP WHITE WINE UNTIL REDUCED TO 1/4 CUP.ADD 4 CHOPPED CANNED PLUM
  TOMATOES AND SALT AND PEPPER TO TASTE.SEASON FOUR,FOUR OUNCE PIECES OF
  SKINLESS SALMON FILETS WITH SALT AND PEPPER,AND DRIZZLE WITH ONE TEASPOON
  VIRGIN OLIVE OIL.TOP EACH PIECE OF FISH WITH A BASIL LEAF AND PLACE ON THE
  SIMMERRING SAUCE.COVER AND STEAM FOR EIGHT TO TEN MINUTES,UNTIL THE FISH I
  OPAQUE AND FLAKES TO A GENTILE TOUCH.MAKES FOUR SERVINGS.