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)

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1. 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.

2. 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