Pan-Glazed Salmon with Oyster Sauce and Basil

• 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

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.
3. Add the salmon and cook over moderately high heat, turning once, until browned but barely cooked through, about 6 minutes.
4. Reduce the heat to moderate; add the chile and scallions.
5. Cook until the scallions soften, about 2 minutes.
6. Stir in the wine and water and simmer until the salmon is just cooked through, 1 minute.
7. Stir in the basil.
8. Transfer the salmon to plates and serve with rice and lime wedges.

salmon fillet, oyster sauce, salt, vegetable oil, long red chile, scallions, white wine, water, basil, rice

Taken from www.foodandwine.com/recipes/pan-glazed-salmon-oyster-sauce-and-basil (may not work)