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

Directions

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.