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.

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.

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