Pan-Glazed Salmon with Oyster Sauce and Basil

Name: Pan-Glazed Salmon with Oyster Sauce and Basil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps chopped basil; 1 fresh long red chile, thinly sliced on the bias; 1 Tbsp dry white wine; 4 servings Steamed rice and lime or lemon wedges, for serving; 2 Tbsps oyster sauce; 680 grams skinless salmon fillet, cut into 1 1/2-inch cubes; 4 servings Salt and freshly ground pepper; 4 scallions, cut into 1-inch lengths; 1 Tbsp vegetable oil; 2 Tbsps water

Need a gluten free, dairy free, and pescatarian main course? Pan-Glazed Salmon with Oyster Sauce and Basil could be a spectacular recipe to try. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 290 calories, 34g of protein, and 14g of fat. This recipe serves 4. If you have basil, scallions, salt and pepper, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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

Ingredients you will need

Salt And Pepper

Oyster Sauce

Salmon

Equipment you will use

Bowl

In a large nonstick skillet, heat the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Green Onions

Salmon

Basil

Chili Pepper

Water

Wine

Transfer the salmon to plates and serve with rice and lime wedges.

Ingredients you will need

Lime Wedge

Salmon

Rice

Equipment

Bowl

Frying Pan

Ingredients

Servings:

3Tbsps

chopped basil 1

fresh long red chile, thinly sliced on the bias 1Tbsp

dry white wine 4servings

Steamed rice and lime or lemon wedges, for serving 2Tbsps

oyster sauce 680grams

skinless salmon fillet, cut into 1 1/2-inch cubes 4servings

Salt and freshly ground pepper 4

scallions, cut into 1-inch lengths 1Tbsp

vegetable oil 2Tbsps

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.