Capellini with Salmon and Lemon-Dill-Vodka Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant salmon and lemon capellini offers a sophisticated twist on a classic seafood pasta, featuring a silky sauce enriched with double cream and a splash of vodka. The brightness of fresh dill and lemon zest perfectly cuts through the richness of the fish, creating a beautifully balanced, high-protein meal that feels like a restaurant luxury at home.

Ideal for an impressive weeknight dinner or a relaxed weekend lunch, this dish uses flaked grilled salmon to keep the preparation simple yet full of flavour. The delicate strands of angel-hair pasta are the perfect vehicle for the light, herb-flecked sauce. Serve it immediately in warmed bowls for a comforting, homemade meal that provides a nutritious boost of protein and healthy omega-3 fats.

Ingredients for Capellini with Salmon and Lemon-Dill-Vodka Sauce

1 medium onion, finely chopped (about 240ml )
1 cucharada de aceite de oliva
Caldo de pollo bajo en sodio de 725 ml (725 ml)
240ml de nata doble
1/3 cup vodka
1/2 cucharaditas de sal
1/2 taza de eneldo fresco picado
1 1/2 cucharaditas de ralladura de limón fresco finamente rallada
2 cucharadas de jugo de limón fresco
1/4 cucharaditas de pimienta negra molida gruesa
475ml flaked grilled salmon
275g capellini (angel-hair pasta
about two thirds of a 1-lb box)

How to make Capellini with Salmon and Lemon-Dill-Vodka Sauce

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 475ml , 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 120ml sauce, then 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. Reserve 120ml 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.