"zuuum" > wrote in message
...
>
> "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?
>

Hmmm....that's got possibilities.