Meal Kit
Basil Pesto Salmon
with grape tomatoes and goat cheese orzo
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
Chef
Ryan Pugh
Looks can be deceiving. It looks like a shiny new car, but it's nothing but rust inside. It looks like a perfectly good apple, but it's actually full of worms. But this surprise is a good one: orzo looks like slightly large rice, but it's actually a form of small pasta. A small pasta that becomes tangy and creamy when mixed with butter, Parmesan, and goat cheese, and pairs like a dream with the flaky salmon. Deception isn't always devious. Tip: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling the thickness of sauces.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 1 Onion
- 4 oz. Grape Tomatoes
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4 oz. Orzo Pasta
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1 oz. Goat Cheese
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1 oz. Basil Pesto
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⅗ oz. Butter
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Savory Seasoning
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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Calories810
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Carbohydrates54g
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Net Carbs49g
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Fat45g
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Protein49g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 ahi tuna, pat dry and season both sides with a pinch of salt and pepper. In Step 3, cook tuna in a hot pan with 1 tsp. olive oil until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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If using filets mignon, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until browned on one side, 2-3 minutes, then roasting seared side up until steaks reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
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If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until browned on one side, 2-3 minutes, then roasting seared side up until chicken reaches minimum internal temperature, 10-12 minutes.
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1 Boil the Orzo Pasta
Once water is boiling, add orzo pasta and cook until al dente, 4-5 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta into a wire-mesh strainer and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Halve tomatoes.
Peel and halve onion. Cut one half into 1/4" dice. (Remaining half is yours to use as you please!)Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Salmon
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add salmon to hot pan, skin side up, and cook until browned, 3-5 minutes on one side.
Transfer salmon to prepared baking sheet, skin side down. Wipe pan clean and reserve.Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 5-7 minutes.While salmon roasts, make orzo pasta. -
4 Start the Orzo Pasta
Return pan used to cook salmon to medium heat. Add 2 tsp. olive oil and diced onion to hot pan. Stir occasionally until onion is softened, 2-3 minutes.
Add orzo pasta, half the pasta cooking water (reserve remaining for adjusting consistency later), and tomatoes. Stir occasionally until heated through, 1-2 minutes. -
5 Finish Orzo Pasta and Finish Dish
Add butter, Parmesan, seasoning blend, goat cheese (breaking up if needed), 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until butter melts and pasta is creamy, 1-2 minutes.
Remove from burner. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping salmon with basil pesto. Bon appétit!
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