Capellini With Salmon and Lemon-Dill-Vodka Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I thought this recipe looked interesting for a special weeknight supper and a great way to use up leftover salmon. Recipe source: Gourmet (June 2005) Ingredients:
1 onion, chopped |
1 tablespoon olive oil |
3 cups chicken broth |
1 cup heavy cream |
1/3 cup vodka |
1/2 teaspoon salt |
1/2 cup dill, chopped |
1 1/2 teaspoons lemon zest, grated |
2 tablespoons lemon juice |
1/4 teaspoon pepper |
2 cups salmon, broiled and flaked |
10 ounces capellini (angel hair pasta) |
Directions:
1. In a large saucepan cook onion in the oil over medium heat until soft (5-8 minutes).
2. Add broth, cream, vodka and salt and bring to a boil over medium high heat, stirring occasionally until sauce is reduced to 2 cups (45-60 minutes).
3. Remove from heat and stir in dill, lemon zest and juice and pepper. Reserve 1/2 cup sauce.
4. Add salmon to saucepan and cook over medium low heat until fish is heated through (2-4 minutes).
5. Meanwhile cook pasta according to package directions.
6. Reserve 1/2 cup pasta water; drain pasta.
7. Return pasta to pot and toss with reserved sauce.
8. Put pasta in large bowl and spoon fish and sauce over top; toss before serving.
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