Capellini with Salmon and Lemon-Dill-Vodka Sauce
Laurie
ingredients
- 1 med onion, finely chopped
- 1 Tb. olive oil
- 3 cups reduced sodium chicken broth
- 1 cup heavy cream
- 1/3 vodka
- 1/2 tsp salt
- 1/2 cup fresh dill, chopped
- 1 1/2 tsp. finely grated lemon zest
- 2 Tb. fresh lemon juice
- 1/4 tsp. fresh ground pepper
- 2 cups flaked broiled salmon
- 10 oz. capellini or angel hair pasta
- (about 2/3 of a 16 oz. pkg.)
directions
- 1
Cook onion in olive oil in a heavy 3 qt saucepan over medium heat until softened but not brown, about 10 min. Add broth, cream, vodka and salt and boil over med high heat, stirring occasionally until sauce is reduced to 2 cups, about 40-50 min. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup of sauce, then add salmon to saucepan ans cook over med-low heat until salmon is just heated through, 2-3 minutes.
- 2
While sauce is finishing, cook pasta in salted water until al dente; reserve 1/2 cup cooking liquid, then drain pasta. Return pasta to pot and toss with the reserved sauce and cooking water, stir well. Serve immediately with salmon and lemon dill sauce spooned over the top.
notes
Can also serve 6-8 as a first course
Source: Laurie
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