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! http://www.food52.com/recipes/10435_ricotta_risotto_with_dandelion_greens_and_orange

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