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Travel Basics: Smoked Sockeye Salmon with Pesto and Vegetable

Recipe by Myra Kornfeld
From recipe Chef 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."
Yield: Serves 4
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Additional:
Ingredients
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
Preparation
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.
About Myra Kornfeld
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