Help: Pecan crusted salmon

"Doug Kanter" <[email hidden]> wrote in message
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Quoted message said:

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" <[email hidden]> wrote in message
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"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 said:

For some reason, I'm hooked on blending the flavors of salmon and

toasted

Quoted message said:

pecans (processed to a medium fine crumb and used as a coating).

Maybe I'm

Quoted message said:

nuts (!), but the two flavors seem to go together. However, I can't

for the

Quoted message said:

life of me figure out the ingredient that would join the two flavors.

Open

Quoted message said:

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 [censored] 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)

Quoted message said:

Quoted message said:

Quoted message said:

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" <[email hidden]> wrote in message
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"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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" <[email hidden]> wrote in message
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"zuuum" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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" <[email hidden]> wrote in message
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"Doug Kanter" <[email hidden]> wrote in message
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"zuuum" <[email hidden]> wrote in message
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"Doug Kanter" <[email hidden]> wrote in message
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> 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.