2000s Recipes + Menus
Capellini with Salmon and Lemon-Dill-Vodka Sauce
Serves4
- Active time:20 min
- Start to finish:1 1/4 hr (not including cooking salmon)
June 2005
- 1 medium onion, finely chopped (about 1 cup)
- 1 tablespoon olive oil
- 3 cups reduced-sodium chicken broth (24 fl oz)
- 1 cup heavy cream
- 1/3 cup vodka
- 1/2 teaspoon salt
- 1/2 cup chopped fresh dill
- 1 1/2 teaspoons finely grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon coarsely ground black pepper
- 2 cups flaked broiled salmon
- 10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)
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Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
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While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.
- Keywords
- seafood,
- pasta,
- melissa roberts,
- spirits,
- pasta
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