Pan-seared Salmon Fillets with Garlic and Basil

I really enjoyed the crispy skin on the salmon once you take it off the stove. Walter says that you need to really pat down the salmon with paper towel and make sure that the fish is nice and dry before you start to pan-sear it. It doesn't look like much in this picture (due to our poor presentation skills), but it's a dish with a nice flavor without requiring too many ingredients. Check out Walter's recipe below.

Ingredients:

1/2 - 1 lb. Salmon fillet (try to find with even thickness

Garlic (minced)

Basil leafs (cleaned and dried)

Salt (preferably kosher)

Directions:

* Scale the skin and clean. Briefly (1-2 seconds) soak it in rice wine or white wine.

* Pat salmon dry. Then wrap fillet in paper towel skin-side up for several minutes.

* Cut into 1.5 inch slices (perpendicular to the direction of the spine)

* Sprinkle salt and wrap in paper towel again. It's important the skin be dry.

* Heat pan to medium high. When hot, add oil, garlic, and basil. After about 30 seconds, add salmon skin side up. After a few minutes, when the bottom is golden brown, turn over so skin is on bottom for a few more minutes.