PAN SEARED GARLIC BASIL SALMON (SEATTLE)

This fish is best served with brown rice, wild rice blend or barley and a fancy green salad with raspberry vinaigrette dressing or simply Italian dressing. It is also very good hot or cold right on top of a Caesar salad.

These thin pieces of fish cool fast so try to have everything else nearly done when you start the Salmon so that it won't have to sit long before being served. (unless of course you want to serve it chilled with a salad.)

1/3 to 1/2 cup olive oil
2 or 3 tablespoons chopped fresh basil
2 to 4 cloves garlic, crushed or chopped fine.
1/2 teaspoon salt or 1 tablespoon soy sauce
2 to 3 lbs. salmon fillet, skinned

Mix the olive oil, basil, garlic and salt in a bowl and let it sit at room temp.

Slice the fillet into 1/2 inch slices perfect for pan searing.

Lay the salmon slices flat in a large plate or glass pan and cover with 3/4 of your olive oil mixture. You will use the remaining oil mixture to actually cook the fish in.

Let the fish marinate in the refrigerator for less than 1 hour.

Sear the fish in a Teflon pan on medium-high heat in olive oil mixture for about 2 minutes per side. The pan should be hot enough to brown and sear the salmon before it gets soft or mushy. Fish will be firm but flaky when done.