Salmon with Balsamic Sauce

4 salmon fillets (6oz each)
salt and pepper
2T flour
1T olive oil
1T minced garlic
1c (160z) tomatoes, drained
3/4 c chicken broth
1/2c balsamic vinegar
1/3c dry white wine
1T basil

Preheat oven to 375.  Sprinkle fillets with salt and pepper, then
with flour.

Heat oil in large overproof skillet over high heat.  Add salmon
skin side up, and cook 2 minutes.  Turn fish over.  Add garlic,
chopped tomatoes, chicken broth, vinegar and wine; bring to boil. 
Transfer skillet to oven and roast 5 to 10 minutes until fish is
opaque.  

Transfer salmon to plates, keep warm.  Continue cooking tomato
mixture on stove over high heat until thickened, 7 to 10 minutes. 
Stir in basil.  Spoon sauce over fillets.

cal.  330
fat 14g
chol. 94