Something Fresh and Fishy for Spring
This is an excellent recipe that I like to make in the spring,
since it is so fresh-tasting. Use veggie broth in the place of
chicken broth to keep it meat-free. I often serve a roasted
asparagus salad as the first course, and I have also added cooked
asparagus and/or peas to the sauce to get some green in
there.
You can cook the salmon ahead of time and flake it, make the
sauce ahead of time, and then combine it all when you need it (I
wouldn't mix the salmon in the sauce ahead of time, or the sauce
could become too salmony).
Ingredients
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)
Directions
Cook onion in oil in a 3-quart heavy saucepan over moderate heat,
stirring occasionally until softened (but not browned) for 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 the 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, and then drain pasta in a colander. Return
pasta to pot, and then toss with reserved sauce and cooking
water. Serve pasta immediately with fish and sauce spooned over
the top.
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