IN A SMALL SAUCEPAN SIMMER quarter CUP CHOPPED ONIONS,2 MINCED GARLIC CLOVES,AND 1 TABLESPOON FINELY GRATED ORANGE ZEST IN half CUP ORANGE JUICE AND half CUP WHITE WINE UNTIL REDUCED TO quarter 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.