Travel Basics: Smoked Sockeye Salmon with Pesto and Vegetable
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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
- Preheat the oven to 350˚F.
- 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.
- 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.