At a moment's notice, I can throw together recipes like Salmon Cakes and Tuscan Salmon Pasta. They both contain ingredients that I regularly stock in my pantry and kitchen.
Or I can make this chowder. This soup is warm and satisfying on a cold evening, and like the other recipes I mentioned, it's easy to keep these ingredients on hand for a last-minute meal.
Source: Inspired by allrecipes.com
3 tbsp. olive oil
¾ cup onion, finely chopped
½ cup celery, finely chopped
2 cloves garlic, minced
3 tbsp. flour
3 cups MSPI-friendly chicken broth or water
1½ cups rice milk
2 cups potatoes, diced
2 carrots, diced
1 tsp. salt
¼ tsp. ground black pepper
1 tsp. dill weed
2 (16 oz.) cans salmon, drained and flaked
1 (15 oz.) can creamed corn
Heat olive oil in a large pot over low heat. Saute onion, celery and garlic until tender. Stir in the flour. Continue to stir for a few minutes. Stir in broth and rice milk and bring mixture to a slight boil. Stir in potatoes, carrots and seasonings. Bring to a boil and reduce heat. Simmer 20 minutes or until vegetables are tender.
Stir in salmon and creamed corn. Cook until heated through and adjust seasoning to taste prior to serving.
Tip: The smaller you dice the potatoes and carrots, the quicker they will cook.