Capellini with Salmon, Vodka, Lemon, and Dill
Pasta and Pizza • Italian
Description
Capellini with Salmon, Vodka, Lemon, and Dill
Ingredients
- Onion 1 head
- Olive Oil 1 tablespoon
- Chicken Broth 3 cups
- Cream 22% 1 cup
- Vodka 0.3 cups
- Salt to taste
- Dill 3 sprigs
- Citrus Zest Mix ½ teaspoon
- Meyer Lemon Juice 2 tablespoons
- Ground Black Pepper ¼ teaspoon
- Salmon 10 oz
- Angel Hair Pasta 10 oz
Step-by-Step Guide
Step 1
Sprinkle the salmon fillet with salt and pepper to taste. Line the bottom of a baking dish with foil greased with olive oil, place the fish on it, and put it in an oven preheated to 300°F. After 7 minutes, cover the fish with a second sheet of foil and bake for another 7-9 minutes.
Step 2
While the salmon is baking, heat the oil in a 3-liter saucepan or pot and add the finely chopped onion. Sauté until soft (about 6 minutes), then add the broth, cream, vodka, salt (¼ teaspoon), and cook over medium-high heat for about 40-50 minutes.
Step 3
When the sauce has reduced to 2 cups, remove the pot from the heat, add the finely chopped dill, grated lemon zest, lemon juice, black pepper, and mix well.
Step 4
Pour half a cup of the sauce into a separate container. In the pot with the main sauce, add the finely chopped salmon, place it over moderate heat, and cook for 3 minutes without bringing it to a boil.
Step 5
At the same time, bring 6 liters of water to a boil for the pasta, adding salt (2 tablespoons). When you add the fish to the sauce, simultaneously drop the capellini into the boiling water. Cook the pasta for 1 minute less than indicated on the package. Then drain the pasta in a colander, reserving half a cup of the pasta cooking water.
Step 6
Mix the pasta with the sauce that does not contain salmon. If the pasta seems dry, add a little of the reserved pasta cooking water.
Step 7
Serve the pasta topped with the salmon sauce.
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