Recipe courtesy of Bobby Flay
Episode: Salmon Chowder
Total:
3 hr 10 min
Active:
25 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Dungeness Crab Broth:
Salmon:
Chowder:
Whole-Grain Croutons:
Pinot Glaze:

Directions

Chowder:

For the crab broth: In a 2 gallon stock pot, saute the shallots and onions in olive oil until soft. Add the crabs and saute for a few minutes. Add the wine and reduce by half. 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.

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. (Alternatively, place in the oven until charred, about 15 minutes.) Remove and brush the top with oil.

Rub the salmon with oil and season with salt and pepper. 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. Remove the salmon to a platter and let rest before flaking with a fork.

For the chowder: Melt the butter in a Dutch oven. Add the onions, carrots, and celery and cook until soft. Add the flour and cook for 1 minute. Add the Dungeness Crab Broth, bring to a boil, and cook until reduced and thickened.

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

Whole-Grain Croutons:

Preheat the oven to 350 degrees F. Cut each slice into thirds and spread with butter. Bake in the oven until toasted and golden.;

Pinot Glaze:

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.

Cook's Note

Untreated cedar planks are available at hardware stores.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

East Hampton Clam Chowder

Recipe courtesy of Ina Garten

Traditional Poached Salmon

Recipe courtesy of Nancy Fuller

Crispy Salmon Croquettes with Remoulade Sauce

Recipe courtesy of Sandra Lee

Salmon Chowder

No Work Salmon Chowder

Recipe courtesy of Michele Urvater

No Work Salmon Chowder

Recipe courtesy of Michele Urvater

Salmon Chowder with Dill

Recipe courtesy of Food Network Kitchen

Salmon Chowder with Yukon Gold Potatoes

Recipe courtesy of Robin Miller

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.