"Doug Kanter" > wrote in message
...
> For some reason, I'm hooked on blending the flavors of salmon and toasted
> pecans (processed to a medium fine crumb and used as a coating). Maybe I'm
> nuts (!), but the two flavors seem to go together. However, I can't for
> the life of me figure out the ingredient that would join the two flavors.
> Open to any and all suggestions, except horseradish. :-)

How about a citrus beurre blanc sauce?