Pan-Glazed Salmon with Oyster Sauce and Basil

By Pollin

Ingredients

• 1 . 1 1/2 pounds skinless salmon fillet, cut into 1 1/2-inch cubes
• 2 . 2 tablespoons oyster sauce
• 3 . Salt and freshly ground pepper
• 4 . 1 tablespoon vegetable oil
• 5 . 1 fresh long red chile, thinly sliced on the bias
• 6 . 4 scallions, cut into 1-inch lengths
• 7 . 1 tablespoon dry white wine
• 8 . 2 tablespoons water
• 9 . 3 tablespoons chopped basil
• 10 . Steamed rice and lime or lemon wedges, for serving

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

1. In a large bowl, toss the salmon cubes with the oyster sauce and season them lightly with salt and pepper.
2. In a large nonstick skillet, heat the oil. Add the salmon and cook over moderately high heat, turning once, until browned but barely cooked through, about 6 minutes. Reduce the heat to moderate; add the chile and scallions. Cook until the scallions soften, about 2 minutes. Stir in the wine and water and simmer until the salmon is just cooked through, 1 minute. Stir in the basil. Transfer the salmon to plates and serve with rice and lime wedges.