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Home > Pagan Living > Cauldron Cookbook > Bowtie Pasta with Salmon and Lemon-Dill-Vodka Sauce Search

Bowtie Pasta with Salmon and Lemon-Dill-Vodka Sauce

 

Submitted by LyricFox

Ingredients

1 medium onion, finely chopped (about 1 cup)
1 tablespoon olive oil
2 cups reduced-sodium chicken broth
1 cup milk (I used 1% milk)
2 tablespoons margarine
1/3 cup vodka
1/2 teaspoon salt
2 tablespoons corn starch dissolved in cold water
1 tablespoon dillweed
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 (It might be possible to use cooked canned salmon, but I haven’t tried it)
1 box bowtie pasta cooked al dente

Ingredients

If you want to split this meal up into more than one night, you’ll want to divide your sauce up and not add salmon until the night you’re going to serve it. Adjust the amount of pasta accordingly.

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, milk, vodka, margarine and salt and simmer, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Add cornstarch slurry and stir into mixture. Bring to a simmer and allow to thicken. If sauce is too thin, add more dissolved cornstarch.

Remove from heat and stir in dill, lemon zest and juice, and pepper. Before serving add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.

While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Divide cooked pasta onto plates and top with salmon sauce.

Makes 4 servings.


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