-
1
For the crab broth: In a 2 gallon stock pot, saute the shallots and onions in olive oil until soft.
-
2
Add the crabs and saute for a few minutes.
-
3
Add the wine and reduce by half.
-
4
Add the tomatoes, peppercorns, bay leaf and enough water to cover and bring to a boil.
-
5
Reduce the heat and just barely simmer for 30 minutes, skimming off any impurities.
-
6
Strain through cheesecloth and discard the solids.
-
7
For the salmon: Preheat the oven to 400 to 450 degrees F. Remove the planks from the water and, using tongs, sear over a medium-flame until charred.
-
8
(Alternatively, place in the oven until charred, about 15 minutes.)
-
9
Remove and brush the top with oil.
-
10
Rub the salmon with oil and season with salt and pepper.
-
11
Transfer the salmon to the prepared planks, wrap the planks and salmon with parchment paper, and roast the salmon to medium-rare doneness, about 10 minutes.
-
12
Remove the salmon to a platter and let rest before flaking with a fork.
-
13
For the chowder: Melt the butter in a Dutch oven.
-
14
Add the onions, carrots, and celery and cook until soft.
-
15
Add the flour and cook for 1 minute.
-
16
Add the Dungeness Crab Broth, bring to a boil, and cook until reduced and thickened.
-
17
Place the heavy cream in a saucepan and reduce by half.
-
18
Add the reduced cream to the chowder and heat through.
-
19
Stir in the thyme and parsley.
-
20
Fold in the salmon, crab, and potatoes.
-
21
Ladle the chowder into individual bowls and top with a Whole-Grain Crouton and drizzle with Pinot Glaze.
-
22
Cook's Note: Untreated cedar planks are available at hardware stores.
-
23
Preheat the oven to 350 degrees F. Cut each slice into thirds and spread with butter.
-
24
Bake in the oven until toasted and golden.
-
25
Bring the wine to a boil over high heat and cook until thickened to a glaze consistency and reduced to about 3/4 cup.
-
26
Stir in the honey.
