Mikan Salmon Pasta

Chubbified's Salmon and Mushroom Pasta:

A salmon and pasta that I made a few months ago. The Chubbified way of cooking involves picking through ingredients in the house to make random and novel delectables. There is no planning involved, and yet because I get hungry on a whim, the dishes typically have to materialize quickly (I often eat other things while cooking to make the wait more bearable). The method and amount of each ingredient used also changes depending on my mood. As such, these dishes are pretty much for my tastebuds only, but if they are satisfactory to my tastebuds they still get a passing grade.

In this case the salmon was in the refrigerator so pasta was made as a complement.

Salmon (no particular order)：

Italian herbs
Butter
Chicken broth
Pepper
Mikan (mandarin) juice

Pasta & Sauce：

Spaghetti (or whatever pasta is available)
Mushrooms
Romaine lettuce (because it happened to be the only green available)
White wine (will typically use whatever wine I tried that didn't pass the taste test for drinking...this time it was Gewurztraminer)
Chicken broth
Worcestershire sauce　

The Chubbified Way:

• Cook pasta how you want. The Chubbified way is lazy and somewhat economical, so no salt or additives are used to cook the pasta, only boiling water

• Make pasta sauce before salmon so salmon does not cool down before pasta is done
• Heat pan til hot, then pour in mushrooms; sprinkle Worcestershire sauce
• Turn down heat and add wine (I eyeballed wine and chicken broth to be just enough for the pasta)
• Simmer wine to get rid of alcohol fumes (make sure pan is still warm enough for mixture to bubble)
• Add chicken broth soon so mushrooms do not soak in only wine
• Add in chopped romaine lettuce (or green veggietable)
• Add in pasta and let it soak in the mixture

• When done, remove from pan and put pan back on stove
• Turn up heat and add butter (I put just enough to oil the pan for the salmon as I wanted the whole dish to taste light)
• Add salmon when pan is super hot; add Italian herb spice and pepper
• Add chicken broth and turn down heat to medium 
• Flip salmon over to grill the other side
• When outside of salmon becomes slightly brown, remove from heat

I happened to have a mandarin left so I spritzed mandarin juice over the salmon to add citrus flavor and sweetness, then ate the slice and the remainder of the mandarin. I wanted a lighter tasting dish, so used minimal amounts of salt and spice. Happy eating （＠＾＾＠）