Capellini with Salmon and Lemon-Dill-Vodka Sauce

Ingredients for Capellini with Salmon and Lemon-Dill-Vodka Sauce

• 1 medium onion, finely chopped (about 240ml )

• 1 tablespoon olive oil

• 725ml reduced-sodium chicken broth (725ml )

• 240ml double cream

• 1/3 cup vodka

• 1/2 teaspoons salt

• 1/2 cup chopped fresh dill

• 1 1/2 teaspoons finely grated fresh lemon zest

• 2 tablespoons fresh lemon juice

• 1/4 teaspoons coarsely ground black pepper

• 475ml flaked grilled salmon

• 275g capellini (angel-hair pasta

• about two thirds of a 1-lb box)

How to make Capellini with Salmon and Lemon-Dill-Vodka Sauce

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 475ml , 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 120ml 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. Reserve 120ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.