Travel Basics: Smoked Sockeye Salmon with Pesto and Vegetable

Ingredients

• 4 portions Vital Choice wild Alaskan smoked sockeye salmon (6 ounces each)
• 1/3 cup Vital Choice extra virgin olive oil
• 1 pound vegetables (green beans, sugar snap peas, carrots, etc.)
• 3/4 pound small thin-skinned potatoes
• 3/4 cup pine nuts, pumpkin seeds, pistachios, walnuts, almonds or sunflower seeds
• 2 cups basil leaves, firmly packed, or any other kind of mixed herbs
• 1 clove garlic
• 2 tablespoon fresh lemon juice
• 1 teaspoon mellow barley miso or any light miso
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 350˚F.
2. Make the pesto: 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.
3. 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.
4. Pack the salmon, vegetables and pesto separately. Eat the salmon and vegetables with a generous dollop of pesto.
5. 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.