"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?
>

Thanks for the tip - that put me on the right track. I was too busy last
night to do make beurre blanc, and the zester was hiding somewhere, so as a
test launch, I quickly reduced some orange juice by half, mixed in a little
butter, moistened the pecan crumbs with it, and it tasted pretty good. I
think the zest will intensify the flavor.