In 1-quart microwave-safe container measure and combine all ingredients except salmon steaks; mix well. Microcook, covered, at HIGH (100%) 2-1/2 to 3 minutes or until mixture boils. Place salmon steaks in microwave-safe dish; pour wine mixture over salmon. Microcook, covered, with vented plastic wrap, at MEDIUM-HIGH (70%) 5 to 5-1/2 minutes or until fish flakes when tested with a fork. Carefully remove salmon from liquid. Serve hot or cold. To serve cold, refrigerate until ready to serve. Serve with cucumber sauce. Makes 4 servings.

Cucumber Sauce: Combine ½ cup dairy sour half-&-half or plain yogurt, 1/3 cup seeded and finely chopped cucumber, 1 tablespoon minced onion and ¼ teaspoon each salt and crushed basil; mix well. Sauce can be made ahead and refrigerated. Makes about 2/3 cup.

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