Meal Kit
Salmon Cakes with Lemon-Dill Crema
and tomato feta orzo
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
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PescatarianOver 30g protein
Chef
Ryan Pugh
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 1 Roma Tomato
- 1 Lemon
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4 oz. Orzo Pasta
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3 oz. Creme Fraiche
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1 oz. Cream Cheese
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1 oz. Sun Dried Tomato Pesto
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¼ cup Panko Breadcrumbs
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½ oz. Crumbled Feta Cheese
- 2 Dill Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) lObxbLPV
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Calories870
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Carbohydrates50g
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Net Carbs46g
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Fat53g
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Protein49g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place salmon on prepared baking sheet, skin-side down, and top with 1 tsp. olive oil.Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.Carefully remove from oven and let cool.While salmon roasts, continue recipe. -
2 Prepare Ingredients and Make Crema
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Core tomato and cut into 1/4" dice.Stem and mince dill.Combine 2/3 the creme fraiche (reserve remaining for cakes), 1 tsp. lemon juice, dill, and a pinch of salt in a mixing bowl. Refrigerate until plating. -
3 Prepare the Salmon Cakes
Once salmon is cool enough to handle, remove from baking sheet and discard skin.
Transfer skinless salmon to another mixing bowl and shred into small pieces.Add remaining creme fraiche, panko, 1/4 tsp. salt, and a pinch of pepper to bowl with salmon. Mash to combine.Form mixture into four equally-sized cakes, about 3" in diameter. Chill in freezer until firm, 10-12 minutes.While mixture chills, continue recipe. -
4 Cook the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Remove from burner. Drain orzo in a wire-mesh strainer and return to pot.Add tomatoes, softened cream cheese, pesto, and 1/4 tsp. salt. Stir to combine.Cover and set aside. -
5 Cook Salmon Cakes and Finish Dish
Once salmon cakes are firm, remove from freezer. Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add cakes to hot pan and cook undisturbed until browned, 2-3 minutes per side. Flip gently to keep cakes intact.Remove from burner.Plate dish as pictured on front of card, topping cakes with crema and garnishing orzo with feta. Squeeze lemon wedges over to taste. Bon appétit!
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