Salmon Chowder With Crab Whole Grain Croutons And Pinot Glaze Recipes

SALMON CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
• Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

SALMON AND CORN CHOWDER

Steps:

• In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. , Stir in the cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through.

SALMON CHOWDER WITH CRAB, WHOLE-GRAIN CROUTONS, AND PINOT GLAZE

Steps:

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

NORTHWEST SALMON CHOWDER

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.