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

Name: Pecan and Citrus Crusted Salmon with an Orange, Horseradish, Rosemary and Crabmeat Beurre Blanc
Yield: Serves 4
Ingredients: 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; 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

Pecan and Citrus Crusted Salmon with an Orange, Horseradish, Rosemary and Crabmeat Beurre Blanc was pinched from <a href="https://food52.com/recipes/10839-pecan-and-citrus-crusted-salmon-with-an-orange-horseradish-rosemary-and-crabmeat-beurre-blanc" target="_blank">food52.com.</a>

INGREDIENTS

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1/2 cup Blood orange juice (regular OJ is fine)

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1/2 cup white wine

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1 sprig rosemary

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1 tablespoon prepared horseradish

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1/2 cup heavy cream

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8 ounces (1 stick) of butter - cubed

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8 ounces lump crabmeat

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Salt to taste

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4 6 oz. salmon fillets

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3 tablespoons extra virgin olive oil (divided)

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1 tablespoon orange zest

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1 tablespoon lemon zest

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2 tablespoons corn meal

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2 tablespoons ground pecan pieces

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2 tablespoons flour

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1/2 teaspoon sugar

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1/2 teaspoon dried basil

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Salt and pepper to taste

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