Broiled Salmon with Citrus Yogurt Sauce
This recipe serves 4 as a main course after you set aside one third of the fish (see cooks' note, below) to make the capellini with salmon and lemon-dill-vodka sauce. Otherwise, it serves 6.
Cooks' notes:
•If reserving some salmon to make the capellini (recipe follows), set aside one third of cooked fillet and separate into large (about 1 1/2-inch) flakes, discarding skin and any dark flesh. (You should have about 2 cups.) Cool to room temperature, then chill, covered with plastic wrap, up to 2 days.
•If you can't find Greek yogurt, buy regular plain whole-milk yogurt and drain it in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.
