Pecan And Citrus Crusted Salmon With An Orange, Horseradish, Rosemary And Crabmeat Beurre Blanc Recipe

Name: Pecan And Citrus Crusted Salmon With An Orange, Horseradish, Rosemary And Crabmeat Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
In a saucepan over medium heat, cook the orange juice, horseradish, wine, and rosemary sprig - reduce by 2/3.
2
Add cream and reduce by 2/3 again
3
Remove from heat and whisk in the butter, one piece at a time, until all the butter is fully incorporated
4
Strain the beurre blanc through a strainer to remove solids.
5
Carefully fold in the lump crabmeat and correct seasonings. Keep sauce warm while fish is cooking.
6
Heat oven to 375'.
7
In a mixing bowl, combine all the ingredients except the salmon and olive oil.
8
Rinse the salmon fillets and pat dry. Remove any pin bones with tweezers
9
Rub the salmon fillets with 1 Tbl of olive oil
10
Pour the nut coating onto a plate and thoroughly coat each salmon fillet with the nut mixture on all sides.
11
In an oven proof saute pan large enough to hold all the fillets, heat the remaining 2 tbl of olive oil until shimmering.
12
When the pan is hot, place the fillets, skin side down and sear the fillets for one minute
13
Place pan in the oven and roast for 10-12 minutes depending on their thickness.
14
Place a fillet on a plate and carefully spoon the beurre blanc over top, placing lumps of crabmeat everywhere.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Pecan And Citrus Crusted Salmon With An Orange, Horseradish, Rosemary And Crabmeat Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pecan And Citrus Crusted Salmon With An Orange, Horseradish, Rosemary And Crabmeat Beurre Blanc

How did you like this recipe?

Frequently Asked Questions