Meal Kit
Balsamic Salmon and Asiago Orzo
with spinach and leeks
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
- Pescatarian
- Protein-Packed
- Mediterranean
Chef
David Welch
In Your Box (serves 2)
- 9 oz. Salmon
- 4 fl. oz. Cream Sauce Base
- 4 oz. Orzo Pasta
- 2 oz. Baby Spinach
- 1 oz. Cream Cheese
- 1 oz. Leeks
- 1 oz. Shredded Asiago Cheese
- ½ fl. oz. Balsamic Glaze
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Garlic Pepper
- ½ tsp. Garlic Salt
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)
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Calories690
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Carbohydrates49g
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Net Carbs45g
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Fat37g
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Protein42g
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Sodium1670mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Plate
- 1 Colander/Strainer
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Cook the Orzo
Once water is boiling, add orzo to hot pot. Cook until al dente, 4-5 minutes.
Remove from burner. Drain orzo in a colander/strainer and set aside.While orzo cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach
Pat salmon dry. Season flesh side with garlic pepper and a pinch of salt. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Transfer salmon to a plate. Wipe pan clean and return to medium heat. -
4 Start the Orzo
Add 1 tsp. olive oil, spinach, leeks, and a pinch of salt and pepper to hot pan. Stir often until spinach is wilted, 2-3 minutes.
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5 Finish Orzo and Finish Dish
Add cream cheese, cream base, shredded cheese, orzo, lemon n herb seasoning, garlic salt, and a pinch of pepper to hot pan. Stir to combine and bring to a simmer.
Once simmering, remove from burner.Plate dish as pictured on front of card, topping salmon with balsamic glaze. Bon appétit!
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