Photo: c. foodblogchef 2020
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CAMPANELLE WITH SALMON AND LEMON DILL SAUCE
Serves 4
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 (or dry vermouth)
1/2 teaspoon salt
1/2 cup chopped fresh dill
2 teaspoons capers
1 1/2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon red pepper flakes (optional)
2 cups flaked broiled salmon (wild, or farm raised Faroe Islands Salmon)
12 oz campanelle pasta
Preparation:
1. Place a large (6-8 quart) pot of water with a teaspoon of salt on the stove to bring to a boil.
2. Cook the onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes.
3. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until the sauce is reduced to 2 cups, 40 to 50 minutes.
4. Remove from heat and stir in the dill, capers, lemon zest and juice, and pepper.
5. Reserve 1/2 cup sauce, then add the salmon to saucepan and cook over moderately low heat until the fish is just heated through, 2 to 3 minutes.
6. While the fish is heating in the sauce, add the pasta to the pot of boiling salted water and cook about 8 minutes until al dente.
7. Reserve 1/2 cup pasta-cooking water and then drain pasta in a colander.
8. Return pasta to pot, then toss with reserved ½ cup of sauce and cooking water.
9. Serve pasta immediately with fish and sauce spooned over the top.
10. Garnish with chopped dill and coarse-ground black pepper, and an optional pinch of red pepper flakes.
*Note: Bright green, sweet, crunchy sugar-snap peas make a good side dish to serve with this pasta dish. Or, try a slightly bitter, peppery Arugula and Manchego Salad dressed with a light Grapefruit and Honey Vinaigrette.
**Note: A dry Viognier or soft Loire Valley Sauvignon Blanc pair beautifully with this light, creamy, lemony-dill inflected sauce.