Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. Variations: 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, |