I love when I can designate leftovers from one dinner for another one; it makes my week of meal planning soooooo much simpler. And nothing about this feels like leftovers, except for how quickly it comes together. This is a fresh tasting meal, the dill and lemon bringing out everything you love about salmon, and the cream and vodka making it rich and fancier, somehow. No surprise then that this also comes from my Gourmet Weekday cook book. Keep this in your back pocket for the next time you have some leftover salmon, or be like me and go out of your way to plan on having leftover salmon, just so you can try this!
1 medium onion, finely chopped
1 Tbsp olive oil
1 cup chicken broth
1 cup cream (I used coffee cream, but whipping cream would be amazing)
1/2 cup good quality vodka
1/2 cup chopped fresh dill
1 1/2 tsp lemon zest
2 Tbsp fresh lemon juice
Fresh ground pepper to taste
2 cups leftover cooked salmon, flaked
Pasta to serve on – I used spaghettini, but if you could find some fresh angel hair pasta, that would be ideal
1. Heat oil in a large (3 quart) heavy bottomed saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add broth, cream, vodka, and salt to taste, bringing to a boil over medium high heat, stirring frequently until sauce is reduced to 2 cups, about 10 -12 minutes.
2. Meanwhile, bring a large pot of salted water to boil and get your pasta started, timing it to be done when the sauce is – if using fresh pasta, don’t add until after the salmon has been stirred in. Dried pasta will need to start sooner.
3. Remove sauce from heat and stir in dill, lemon zest and juice, and pepper. Set aside 1/2 cup of the sauce to toss with the pasta, then add the salmon to the pan and cook over medium low heat until fish is just heated through, about 2 or 3 minutes.
4. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot and toss with reserved sauce and cooking liquid. Divide equally between 4 bowls and top with salmon. Serve immediately with extra pepper.