Salmon Steamed over Orange-basil Tomato Sauce

I've never had much luck with cooking fish. This recipe, however, was a delight. I had no idea you could steam fish directly on food. The result is a flaky, light delicious dish that I would recommend to all fish lovers. The recipe was obtained from the book, "Amazing Food Tips and Cooking Hints." I am passing it onto you verbatim, though I'd recommend using only half of the orange zest.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  pieces  skinless salmon fillets (1/4 lb each)
• 1  small  chopped onion
• 2  minced garlic cloves
• 1  tablespoon  finely grated orange zest
• 1⁄2 cup white wine
• 1⁄2 cup  orange juice
• 4  chopped canned plum tomatoes
• 1  teaspoon extra virgin olive oil
• 4  basil leaves
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. In a large, deep skillet over medium heat, cook onion, garlic, and orange zest in orange juice and white wine until liquid is reduced to 1/4 cup.
2. Add 4 chopped canned plum tomatoes, 1/2 tsp salt and 1/4 tsp ground black pepper. Sprinkle salmon fillets with another 1/2 tsp salt and 1/2 tsp pepper and 1 tsp olive oil. Top each fish with 1 basil leaf and place on simmering sauce. Cover and steam until fish is opaque, 8 minutes.