Salmon Chowder with Crab, Whole-Grain Croutons, and Pinot Glaze

Name: Salmon Chowder with Crab, Whole-Grain Croutons, and Pinot Glaze
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp whole black peppercorns; 1 medium carrot, finely diced; 10 by 12-inch) untreated cedar planks, soaked in water to cover for at least 1 hour; 1 medium stalk celery, finely diced; 227 grams Dungeness crab meat, picked over; 237 milliliters dry white wine; 2 kgs Dungeness crabs (about; 907 grams fingerling potatoes, halved, brushed with oil, seasoned with salt and pepper, and roasted; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 1 Tbsp chopped fresh thyme; 473 milliliters heavy cream; 2 teaspoons honey; 3 slices whole-grain bread; 2 Tbsps olive oil; 8 servings Olive oil; 1 small Spanish onion, finely diced; 2 Spanish onions, skin on, chopped; 710 milliliters Pinot Noir; 237 milliliters chopped plum tomatoes; 680 grams salmon fillet; 8 servings Salt and freshly ground black pepper; 2 shallots, skin on, chopped; 3 Tbsps unsalted butter; 8 servings Unsalted butter, room temperature

Salmon Chowder with Crab, Whole-Grain Croutons, and Pinot Glaze is a pescatarian main course. This recipe covers 51% of your daily requirements of vitamins and minerals. One serving contains 1028 calories, 68g of protein, and 56g of fat. This recipe serves 8. 1 person found this recipe to be yummy and satisfying. If you have untreated cedar planks, salmon fillet, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 10 minutes.

Instructions

For the crab broth: In a 2 gallon stock pot, saute the shallots and onions in olive oil until soft.

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Olive Oil

Shallot

Onion

Stock

Crab

Equipment you will use

Pot

Add the crabs and saute for a few minutes.

Add the wine and reduce by half.

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Wine

Add the tomatoes, peppercorns, bay leaf and enough water to cover and bring to a boil. Reduce the heat and just barely simmer for 30 minutes, skimming off any impurities. Strain through cheesecloth and discard the solids.

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Peppercorns

Bay Leaves

Tomato

Water

Equipment you will use

Cheesecloth

For the salmon: Preheat the oven to 400 to 450 degrees F.

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Salmon

Equipment you will use

Oven

Remove the planks from the water and, using tongs, sear over a medium-flame until charred. (Alternatively, place in the oven until charred, about 15 minutes.)

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Water

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Tongs

Oven

Remove and brush the top with oil.

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Cooking Oil

Rub the salmon with oil and season with salt and pepper.

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Salt And Pepper

Salmon

Cooking Oil

Dry Seasoning Rub

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.

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Salmon

Wrap

Equipment you will use

Baking Paper

Remove the salmon to a platter and let rest before flaking with a fork.

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Salmon

For the chowder: Melt the butter in a Dutch oven.

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Chowder

Butter

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Dutch Oven

Add the onions, carrots, and celery and cook until soft.

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Carrot

Celery

Onion

Add the flour and cook for 1 minute.

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All Purpose Flour

Add the Dungeness Crab Broth, bring to a boil, and cook until reduced and thickened.

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Dungeness Crab

Broth

Place the heavy cream in a saucepan and reduce by half.

Ingredients you will need

Heavy Cream

Equipment you will use

Sauce Pan

Add the reduced cream to the chowder and heat through. Stir in the thyme and parsley. Fold in the salmon, crab, and potatoes. Ladle the chowder into individual bowls and top with a Whole-Grain Crouton and drizzle with Pinot Glaze.

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Potato

Grains

Croutons

Parsley

Salmon

Cream

Thyme

Crab

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Bowl

Ladle

Preheat the oven to 350 degrees F.

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Oven

Cut each slice into thirds and spread with butter.

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Butter

Spread

Bake in the oven until toasted and golden.;

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Oven

Bring the wine to a boil over high heat and cook until thickened to a glaze consistency and reduced to about 3/4 cup. Stir in the honey.

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Glaze

Honey

Wine

Equipment

Ingredients

Servings:

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon on the menu? Try pairing with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The SeaGlass rosé of Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.