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.
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
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
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 MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, 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 MyraKornfeld.com.
Travel Basics: Smoked Sockeye Salmon with Pesto and Vegetable