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Ingredients

Dungeness Crab Broth:

• 2 shallots, skin on, chopped
• 2 Spanish onions, skin on, chopped
• 2 tablespoons olive oil
• 2 Dungeness crabs (about 4 pounds)
• 1 cup dry white wine
• 1 cup chopped plum tomatoes
• 1 tablespoon whole black peppercorns
• 1 bay leaf

Salmon:

• 2 (5 by 12-inch) untreated cedar planks, soaked in water to cover for at least 1 hour
• Olive oil
• 1 1/2 pounds salmon fillet
• Salt and freshly ground black pepper

Chowder:

• 3 tablespoons unsalted butter
• 1 small Spanish onion, finely diced
• 1 medium carrot, finely diced
• 1 medium stalk celery, finely diced
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 1/2 pound Dungeness crab meat, picked over
• 2 pounds fingerling potatoes, halved, brushed with oil, seasoned with salt and pepper, and roasted
• Whole-Grain Croutons, recipe follows
• Pinot Glaze, recipe follows

Description

Food Network Invites You To Try This Salmon Chowder With Crab, Whole-Grain Croutons, And Pinot Glaze Recipe From Bobby Flay.

Food Network