Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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