Recipe: Salmon and Lemon-Dill Sauce

Pasta Light/1998

`INGREDIENTS:`
10 ounces medium stand pasta, such as long fusilli, linguine, or spaghetti	2 teaspoon olive oil	2 scallions, thinly sliced
1 yellow summer squash, quartered lengthwise and thinly sliced	1/4 pound smoked salmon, coarsely chopped	6 ounces skinless salmon fillet, and visible bones removed, cut into 1/2-inch chunks
1 cup reduced-sodium chicken broth, defatted	1/2 cup snipped fresh dill	1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice	1/2 teaspoon salt	1/4 cup plain nonfat yogurt
2 tablespoons reduced-fat sour cream	2 tablespoons flour

`1`	In a large pot of boiling water, cook the pasta until just tender. Drain well.
`2`	Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the scallions and squash and cook, stirring frequently, until the squash is crisp, about 4 minutes.
`3`	Add the smoked salmon and fresh salmon to the pan, stirring to coat. Add the broth, dill, lemon zest, lemon juice, and salt and bring to a boil. Reduce to a simmer and cook until the fresh salmon is just opaque, about 3 minutes. In a small bowl, combine the yogurt, sour cream, and flour. Add the yogurt mixture to the skillet and cook, stirring constantly, until the sauce is thickened, about 2 minutes. Divide the pasta among 4 bowls, spoon the sauce over, and serve.
`4`	HELPFUL HINT: There are many types of smoked salmon to choose from and quite a range of prices, too. Cold-smoked Nova Scotia salmon (called "Nova") is a resonably priced option; imported Scottish smoked salmon is considerably more expensive.