Meal Kit

Greek-Style Salmon Cakes with Lemon Dill Crema

and tomato feta orzo

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Fish (Salmon)

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

In Your Box (serves 2)

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

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
    820
  • Carbohydrates
    58g
  • Fat
    50g
  • Protein
    39g
  • Sodium
    1202mg

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 a pinch of salt and pepper. Place salmon on prepared baking sheet, skin side down, and drizzle 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, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Lemon Dill Crema

    Core tomato and cut into ¼" dice. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Stem and mince dill. Combine ⅔ the crème fraîche (reserve remaining for fish cakes), 1 tsp. lemon juice, dill, and a pinch of salt in a mixing bowl. Refrigerate until plating.

  3. 3

    Make 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 ¼ tsp. salt. Stir to combine, then cover and set aside.

  4. 4

    Form the Fish Cakes

    Once salmon is cool enough to handle, peel away skin. Transfer skin-less salmon to another mixing bowl and shred into small pieces. Add remaining crème fraîche, panko, ¼ tsp. salt, and a pinch of pepper to bowl with salmon, mashing to combine. Set aside, 5 minutes. After 5 minutes, stir mixture until it becomes slightly sticky. Form into four equally-sized fish cakes, about 3" in diameter.

  5. 5

    Cook Fish Cakes and Finish Dish

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add fish cakes to hot pan and cook undisturbed until browned, 2-3 minutes per side. Flip gently to keep fish cakes intact. Remove from burner. Plate dish as pictured on front of card, topping cakes with lemon dill crema and squeezing lemon wedges over to taste. Garnish orzo with cheese. Bon appétit!

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