Rating: 3 stars
5049 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5049
  • 4 star values: 0
  • 5 star values: 0
  • 5,049 Ratings

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

Marcia Kiesel
October 2007

Gallery

Credit: © Kana Okada

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Suggested Pairing

Albariño.

Advertisement
Advertisement