Pan-Glazed Salmon with Oyster Sauce and Basil

• Recipe by Marcia Kiesel

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).

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,
11. for serving

Directions

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.