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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
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.
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.
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.
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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