Ingredients
1
medium onion, finely chopped (about 1 cup)
3
cups reduced-sodium chicken broth (24 fl oz)
1/2
cup chopped fresh dill
1
1/2 tsp finely grated fresh lemon zest
1/4
tsp coarsely ground black pepper
2
cups flaked broiled salmon
10
oz capellini (angel-hair pasta; about two thirds of a 1-lb box)
Directions
1.
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.
2.
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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