CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE (for four)
1 medium onion, finely chopped (about 1 cup)
1 tablespoon olive oil
3 cups low salt chicken broth (24 fluid ounces)
1 cup heavy cream
1/3 cup vodka
½ teaspoon salt
½ cup chopped fresh dill
1-1/2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon coarsely ground black pepper
2 cups flaked, broiled or roasted salmon
¾ pound capellini (angel’s hair pasta)
- 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 simmer briskly over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 30 to 40 minutes. Remove from heat and stir in dill, lemon zest and juice and pepper. Reserve ½ cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
- While fish is heating, cook pasta in a 6 to 8 quart pot of boiling salted water until al dente (4 to 5 minutes). Reserve 1 cup of pasta-cooking water then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and ½ cup cooking water. Add more water if pasta seems too dry. Serve pasta immediately with fish and sauce spooned on top.
adapted from Gourmet Magazine, June, 2005