I think of myself as plant-based eater with a splash of vegetarian (mostly goat cheese), and on some occasions, pescatarian. When I see sockeye salmon from Alaska appearing in the markets in May and June, it reminds me of the omega-3 essential fatty acids it contains, to help to reduce inflammation in the body.

I have a seafood chowder recipe in my cookbook, Cooking for the Specific Carbohydrate Diet, which is a basic, creamy, traditional chowder. For this version using salmon, I changed up the aromatics and spices a bit and added more veggies to the mix.

I include instructions on how to make this chowder with the addition of potatoes. If you're not eating starchy vegetables or complex carbohydrates like potatoes, roasted radishes or cauliflower are great alternatives. If you don't have time to roast, just add them to the chowder and they'll cook as they simmer in the pot. (My photos show the dish with potatoes).

This is a great one bowl meal, and it's fairy quick and easy to make. There's some prep at the beginning, mostly vegetable chopping, and if you used roasted radishes or roasted cauliflower, you'll have to account for that added time. And leftovers are great also. Enjoy!