Pecan and Citrus Crusted Salmon with an Orange, Horseradish, Rosemary and Crabmeat Beurre Blanc

March 30, 2011
0 Ratings
  • Serves 4
Author Notes

Salmon and horseradish are such a natural combination, and there is so much great citrus around right now, I couldn't resist the combo. I used blood oranges, which gave the beurre blanc a lovely, pinky, salmony color. The bright citrus with the tangy horseradish and piney rosemary are just wonderful together. Balancing and smoothing those flavors out are the butter, cream and sweet crabmeat. Finishing the salmon in the oven leaves it moist and silky. I was going to serve this on sauteed dandelion greens, but I made gingerroot's dandelion green and ricotta risotto with orange zest instead. Perfect side dish for the salmon! Offerings

What You'll Need
  • Citrus, horseradish, rosemary and crabmeat beurre blanc
  • 1/2 cup Blood orange juice (regular OJ is fine)
  • 1/2 cup white wine
  • 1 sprig rosemary
  • 1 tablespoon prepared horseradish
  • 1/2 cup heavy cream
  • 8 ounces (1 stick) of butter - cubed
  • 8 ounces lump crabmeat
  • Salt to taste
  • Pecan and citrus crusted salmon
  • 4 6 oz. salmon fillets
  • 3 tablespoons extra virgin olive oil (divided)
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 2 tablespoons corn meal
  • 2 tablespoons ground pecan pieces
  • 2 tablespoons flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  1. Citrus, horseradish, rosemary and crabmeat beurre blanc
  2. In a saucepan over medium heat, cook the orange juice, horseradish, wine, and rosemary sprig - reduce by 2/3.
  3. Add cream and reduce by 2/3 again
  4. Remove from heat and whisk in the butter, one piece at a time, until all the butter is fully incorporated
  5. Strain the beurre blanc through a strainer to remove solids.
  6. Carefully fold in the lump crabmeat and correct seasonings. Keep sauce warm while fish is cooking.
  1. Pecan and citrus crusted salmon
  2. Heat oven to 375'.
  3. In a mixing bowl, combine all the ingredients except the salmon and olive oil.
  4. Rinse the salmon fillets and pat dry. Remove any pin bones with tweezers
  5. Rub the salmon fillets with 1 Tbl of olive oil
  6. Pour the nut coating onto a plate and thoroughly coat each salmon fillet with the nut mixture on all sides.
  7. In an oven proof saute pan large enough to hold all the fillets, heat the remaining 2 tbl of olive oil until shimmering.
  8. When the pan is hot, place the fillets, skin side down and sear the fillets for one minute
  9. Place pan in the oven and roast for 10-12 minutes depending on their thickness.
  10. Place a fillet on a plate and carefully spoon the beurre blanc over top, placing lumps of crabmeat everywhere.

See what other Food52ers are saying.

  • Burnt Offerings
    Burnt Offerings
  • gingerroot

2 Reviews

Burnt O. April 3, 2011
Thanks - it's very rich, but I liked the tang that the horseradish gave the sauce. It's equally good with a couple of finely chopped shallots instead of horseradish, but straining the sauce is key.
gingerroot April 3, 2011
This sounds delicious! I love your combination of flavors and textures.