Capellini With Salmon and Lemon-Dill-Vodka Sauce

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)

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 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)

Directions

1. In a large saucepan cook onion in the oil over medium heat until soft (5-8 minutes).
2. 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).
3. Remove from heat and stir in dill, lemon zest and juice and pepper. Reserve 1/2 cup sauce.
4. Add salmon to saucepan and cook over medium low heat until fish is heated through (2-4 minutes).
5. Meanwhile cook pasta according to package directions.
6. Reserve 1/2 cup pasta water; drain pasta.
7. Return pasta to pot and toss with reserved sauce.
8. Put pasta in large bowl and spoon fish and sauce over top; toss before serving.