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. :-)

"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?

"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.

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

(sorry-piggybacked)
>>> 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.

How about a dash of praline liqueur? Add to any bland, thin sauce.

Henrietta

"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.

"Doug Kanter" > wrote in message
...
>
> "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.
And citrus is an easy pair with either fish or nuts. Passionfruit works
too.
Salmon's already fat enough, but hey, a little more butter never tasted bad.
":^|

"zuuum" > wrote in message
...
>
> "Doug Kanter" > wrote in message
> ...
>>
>> "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.
> And citrus is an easy pair with either fish or nuts. Passionfruit works
> too.
> Salmon's already fat enough, but hey, a little more butter never tasted
> bad.
> ":^|
>
>

It's all a lie, the nonsense about fat in butter. The lie has been promoted
by all the diet shexperts who need to sell books. The real deal: One stick
of butter has no more fat or calories than one Tic-Tac.