Capellini With Salmon And Lemon Dill Vodka Sauce Recipes

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CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE



Capellini With Salmon and Lemon-Dill-Vodka Sauce image

I thought this recipe looked interesting for a special weeknight supper and a great way to use up leftover salmon. Recipe source: Gourmet (June 2005)

Provided by ellie_

Categories     Stove Top

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.

Nutrition Facts : Calories 583.9, Fat 27.5, SaturatedFat 14.7, Cholesterol 81.5, Sodium 891.1, Carbohydrate 58.9, Fiber 2.8, Sugar 3.2, Protein 14.4

CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE



Capellini with Salmon and Lemon-Dill-Vodka Sauce image

Categories     Vodka     Fish     Herb     Pasta     Sauté     Dinner     Lemon     Salmon     Noodle     Dill     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

1 medium onion, finely chopped (about 1 cup)
1 tablespoon olive oil
3 cups reduced-sodium chicken broth (24 fl oz)
1 cup heavy cream
1/3 cup vodka
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 (angel-hair pasta; about two thirds of a 1-lb box)

Steps:

  • 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.

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