Ingredients:
4 salmon fillets, 6 oz each ( 175 g)
salt and pepper
3 garlic cloves, finely minced
2 tablespoons fresh minced parsley
1/4 cup olive oil, divided
8 ounces brown button mushrooms
1/4 cup sweet chili sauce
1/4 cup single malt Scotch whisky ( such as Glenfiddich)
2 teaspoons orange zest
20 mandarin orange segments
Directions:
Season salmon with salt and pepper.
Mix garlic, parsley and 1 tbsp (15 ml) olive oil; rub salmon with mixture.
Heat remaining olive oil in a nonstick skillet set over medium-high heat.
Add salmon and sear for 3 to 4 minutes a side (or until fish flakes easily).
Remove from pan and keep warm.
Add mushrooms to pan and saute until browned.
Add remaining ingredients to pan and continue to cook until slightly reduced.
Spoon sauce over reserved salmon and garnish with 5 mandarin wedges.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.