4 salmon steaks, 1/2" thick
2 tbsp. water
1/2 tsp. chicken stock or flavoring
3 med. zucchini (1 lb.)
1/4 tsp. salt (optional)
3/4 tsp. minced fresh basil
1/2 c. white dry wine or skim milk

Place salmon in large saucepan or skillet that has been coated with cooking spray. Add milk or wine, water and bouillon. Cover and bring to a boil; reduce heat and simmer until fish is done, about 6 minutes.

Cut zucchini into small strips; steam with a vegetable steamer for two to three minutes. Pour into a bowl and toss gently with basil. Transfer to serving plates. Top with salmon. Garnish with sprigs of basil.