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

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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

Whole-Grain Croutons:

3 slices whole-grain bread

Unsalted butter, room temperature

Pinot Glaze:

3 cups Pinot Noir

2 to 3 teaspoons honey