Pan-Glazed Salmon with Oyster Sauce and Basil
- TOTAL TIME: 30 MIN
- SERVINGS: 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).
- 1 1/2 pounds skinless salmon fillet, cut into 1 1/2-inch cubes
- 2 tablespoons oyster sauce
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1 fresh long red chile, thinly sliced on the bias
- 4 scallions, cut into 1-inch lengths
- 1 tablespoon dry white wine
- 2 tablespoons water
- 3 tablespoons chopped basil
- Steamed rice and lime or lemon wedges, for serving
- In a large bowl, toss the salmon cubes with the oyster sauce and season them lightly with salt and pepper.
- 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.