Preparation:
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 simmering sauce.
Cover and steam for eight to ten minutes, until the fish is opaque and flakes to a gentile touch. |
