Asian-Style Pan-Glazed Salmon
Serving Size / Yield
- 1 1/2 lb. skinless salmon fillet, cubed
- 3 Tbs. oyster flavored sauce
- 1 Tbs. oil
- 1 long red chili, sliced thin
- 4 scallions, cut into 1-in. pieces
- 1 Tbs. dry white wine
- 2 Tbs. water
- 3 Tbs. basil, chopped
In a large bowl, toss the salmon cubes in the oyster sauce. Season with salt and pepper.
Heat the oil in a skillet and add the salmon cubes. Cook over medium high heat, turning once. It should be enough time to brown on both sides but barely be cooked through, about 6 minutes. Reduce the heat and add the chili and scallions. Cook for another 2 minutes, or until the scallions are soft. Stir in the wine and water until the salmon is just cooked through, about 1 minute. Stir in the basil.