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Capellini With Salmon And Lemon-Dill Sauce Recipe

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This recipe for Capellini With Salmon And Lemon-Dill Sauce, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Holly Genovese
Added: Tuesday, August 23, 2005


1 medium onion, finely chopped (about 1 cup),
1 tablespoon olive oil,
3 1/3 cups reduced-sodium chicken broth,
1 cup heavy cream,
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

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.
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.
add 2 Tablespoons of flour to the onions and butter,
to make a roux,
fusilli instead of capellini,
smoked salmon filet,
substitute vegetable broth for the chicken broth,
team it with some fresh crusty bread to soak up and leftover sauces,
Use non-fat half & half for the cream,
Do not add the 1/2 cup pasta-cooking water for a thicker sauce,

Number Of Servings:
Number Of Servings:
Makes 4 servings.




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