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Travel Basics: Smoked Sockeye Salmon with Pesto and Vegetable

Created and presented by Myra Kornfeld

When I travel, I like to have meals that are easy to assemble and will still taste good at thirty thousand feet. Smoked wild Alaskan sockeye salmon forms the basis of many of my travel meals.

I pack a bento box; the compartments keep everything tidy and the box is compact. I pack the salmon, a handful of colorful blanched vegetables, some boiled potatoes, and this versatile pesto that I make from whatever leafy herbs that I need to use up.

With the minimum of work, I have a nutritious tasty meal that sustains me during a long trip.

Serves 4

1 pound vegetables (green beans, sugar snap peas, carrots, etc.)

3/4 pound small thin-skinned potatoes

4 6-ounce portions wild Alaskan smoked sockeye salmon

Make the pesto: 1 ½ cups (4 servings)

3/4 cup pine nuts, pumpkin seeds, pistachios, walnuts, almond, sunflower seeds

2 cups basil leaves, firmly packed, or any other kind of mixed herbs

1 clove garlic

2 tablespoon fresh lemon juice

1/3 cup organic extra virgin olive oil

1 teaspoon mellow barley miso or any light miso

1/2 teaspoon salt

1/4 teaspoon black pepper

  • Preheat the oven to 350˚F. Place the nuts on a baking sheet and toast for 6 to 7 minutes, until lightly golden. Transfer to a food processor along with the basil, garlic, lemon, olive oil, miso, salt and pepper. Process until smooth, scraping down the sides as necessary.
  • Assemble the meal: Have ready a pot of boiling salted water. Add the vegetables and blanch each variety separately, just until tender. Transfer to a bowl of ice water to stop the cooking. Drain and add to containers.
  • Pack the salmon, vegetables and pesto separately. Eat the salmon and vegetables with a generous dollop of pesto.
  • Store the pesto covered and refrigerated for up to 4 days, or freeze in ice cube trays. Then stack and place in a freezer bag and use as needed.

© Myra Kornfeld. All Rights Reserved

About Myra Kornfeld

A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.

Myra is the acclaimed author of several great cookbooks, including these titles available at

  • The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
  • The Healthy Hedonist Holidays
  • The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.

Myra Kornfeld is also the Head Chef & Content Manager of, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.

Learn more at
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