Meal Kit

Greek-Style Salmon Cakes

and tomato feta orzo

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Fish (Salmon), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Flavors of Greek cuisine abound in this meal, from the delicious salmon cakes made with crème fraiche and panko, to the delightfully creamy orzo with tomato and sun-dried tomato pesto. And before you ask, yep, we've got some of that salty good feta cheese dotted on top of the orzo, plus herbaceous dill and bright lemon. How Greek is this meal? Αυτός ο Έλληνας

In Your Box (serves 2)

  • Info
    9 oz. Salmon
  • 1 Roma Tomato
  • 1 Lemon
  • Info
    4 oz. Orzo Pasta
  • Info
    3 oz. Crème Fraîche
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • Info
    1 oz. Light Cream Cheese
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Feta Cheese Crumbles
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 2 Mixing Bowls
  • 1 Wire-Mesh Strainer
  • 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
  1. 1

    Roast the Salmon

    Pat salmon fillets 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. 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 crème fraîche (reserve remaining for cakes), 1 tsp. lemon juice, dill, and a pinch of salt in a mixing bowl. Refrigerate until plating.

  3. 3

    Make the Salmon Mixture

    Once salmon is cool enough to handle, remove from baking sheet, leaving skin behind.

    Transfer skinless salmon to another mixing bowl and shred into small pieces.

    Add remaining crème fraîche, panko, 1/4 tsp. salt, and a pinch of pepper to bowl with salmon. Mash to combine. Set aside, 5 minutes.

    While mixture rests, continue recipe.

  4. 4

    Cook the Orzo

    Once water is boiling, add orzo and cook until al dente, 4-5 minutes.

    Drain orzo in a wire-mesh strainer and return to pot.

    Add tomato, softened cream cheese, pesto, and 1/4 tsp. salt. Stir to combine.

    Cover and set aside.

  5. 5

    Cook Salmon Cakes and Finish Dish

    Stir salmon mixture until it becomes slightly sticky. Form into four equally-sized cakes, about 3" in diameter.

    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 cheese. Squeeze lemon wedges over to taste. Bon appétit!

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