Capellini With Salmon & Lemon-Dill-Vodka Sauce

Salmon & Capellini Pasta Recipe


  • 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)


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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