Meal Kit
Greek-Style Salmon Cakes
and tomato feta orzo
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
Chef
Ryan Pugh
Flavors of Greek cuisine abound in this meal, from the delicious salmon cakes made with crème fraîche 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)
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9 oz. Salmon
- 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)
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Calories810
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Carbohydrates50g
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Net Carbs46g
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Fat51g
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Protein40g
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Sodium1360mg
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 crème fraîche (reserve remaining for cakes), 1 tsp. lemon juice, dill, and a pinch of salt in a mixing bowl. Refrigerate until plating. -
3 Make the Salmon Mixture
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 crème fraîche, 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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