Capellini With Salmon and Lemon-Dill-Vodka Sauce
photo by Starrynews
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 onion, chopped
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 cup heavy cream
- 1⁄3 cup vodka
- 1⁄2 teaspoon salt
- 1⁄2 cup dill, chopped
- 1 1⁄2 teaspoons lemon zest, grated
- 2 tablespoons lemon juice
- 1⁄4 teaspoon pepper
- 2 cups salmon, broiled and flaked
- 10 ounces capellini (angel hair pasta)
directions
- In a large saucepan cook onion in the oil over medium heat until soft (5-8 minutes).
- Add broth, cream, vodka and salt and bring to a boil over medium high heat, stirring occasionally until sauce is reduced to 2 cups (45-60 minutes).
- Remove from heat and stir in dill, lemon zest and juice and pepper. Reserve 1/2 cup sauce.
- Add salmon to saucepan and cook over medium low heat until fish is heated through (2-4 minutes).
- Meanwhile cook pasta according to package directions.
- Reserve 1/2 cup pasta water; drain pasta.
- Return pasta to pot and toss with reserved sauce.
- Put pasta in large bowl and spoon fish and sauce over top; toss before serving.
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Reviews
-
This sauce was much lighter than ordinary cream-based sauces, and I liked the fact that it was thinner as I found it coated the capellini well, but left it 'wet' enough for easy eating and slurping. I had made extra salmon yesterday just to try this recipe and it's a winner! Everything worked so well together flavour-wise and the whole family enjoyed it. Thanks.
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This is a real winner. I love the combination of the lemon and dill with salmon, and the sauce feels a lot lighter than I would have expected. I make a similar dish using a jarred sauce, but I prefer the homemade sauce in this recipe. I broiled the salmon specifically for this recipe, rather than using leftover; if I were to do that again, I'd season the fish with lemon and dill before broiling or grilling to get those flavors integrated into the fish. I would have liked the sauce to thicken a bit more, but I'd be quite happy to eat this again just as it is. Made for ZWT6.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>