© Kana Okada
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

One of Marcia Kiesel's favorite condiments, oyster sauce, gets its rich, briny flavor and glossy deep-brown hue from reduced oyster broth. Here she uses it as a sweet-spicy glaze for seared salmon. Serve an unoaked white with anything you can squeeze a lemon or lime on (see our 7 Rules for Perfect Pairing).    More Salmon Dishes  

How to Make It

Step 1    

In a large bowl, toss the salmon cubes with the oyster sauce and season them lightly with salt and pepper.

Step 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.

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