Doug Kanter wrote:
> 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. :-)

A few come to mind:
Marinate salmon in a port reduction, then coat it with butter; roll in
pecan crumbs. Bake.

Might mix the pecan with some crab meat and bread crumbs, bake til
medium rare, and drizzle with a tart lemon dressing before serving.
The crab might bring it together nicely, (the sweet with the crab and
pecan), offset with a lemon dressing for some high points.
Just some thoughts.

Pierre