Salmon Cubes with Oyster SauceFeatured by Jason-Stephens Winery in the Gold Wine Club.
A nice alternative to the traditional tuna poke. The salmon is delicate but still has complex flavors thanks to the additional spices. Serve with a bottle of Chardonnay.Yield: 4
Prep Time: 8 Minutes
Cook Time: 10 Minutes
• 1 ½ pounds skinless salmon fillet, cut into 1 ½-inch cubes
• 2 Tbs. oyster sauce
• Salt and freshly ground pepper
• 1 Tbs. vegetable oil
• 1 fresh long red chile, thinly sliced on the bias
• 4 scallions, cut into 1-inch lengths
• 1 Tbs. dry white wine
• 3 Tbs. chopped basil
• 2 Tbs. water
• Steamed rice and lime or lemon wedges, for serving
In a large bowl, toss the salmon cubes with the oyster sauce and season 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.