All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Summer is the time for light: light clothes, it stays light later outdoors, drinking all those light beverages trying to stay svelte for the bathing suit... It's a light time. This is the perfect meal for light summer, with flakey, delicate salmon, cooked to perfection, paired with a delightful and spry orzo with peas, Parmesan, and butter. But before you think this meal is so light that it will float away, here's something to root it to the ground: a pungent, perfect horseradish cream, making the whole thing sing.
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
Medium 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
Customize It Instructions
If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instruction as salmon in Step 4, roasting until chicken reaches minimum internal temperature, 17-20 minutes.
If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instruction as salmon in Step 4, roasting until steak reaches minimum internal temperature, 13-16 minutes.
If using NY strip steak, pat dry and season both sides with a pinch of salt and pepper. Follow same instruction as salmon in Step 4, roasting until steak reaches a minimum internal temperature of 145 degrees, 16-18 minutes. Halve to serve.
Start the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Reserve ¼ cup orzo cooking water. Drain orzo into a wire-mesh strainer and set aside. Wipe pot dry and reserve.
While orzo cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Roast the Salmon
Place salmon on prepared baking sheet, skin side down, and drizzle with 1 tsp. olive oil.
Roast in hot oven until browned and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.
While salmon roasts, finish orzo.
Finish the Orzo
Return pot used to boil orzo to medium heat and add 1 tsp. olive oil. Add mushrooms and a pinch of salt and pepper to hot pot. Stir occasionally until mushrooms are softened, 4-6 minutes.
Add orzo, reserved orzo cooking water, half the mirepoix base (reserve remaining for sauce), peas, ¼ tsp. salt, and a pinch of pepper. Stir constantly until combined and peas are heated through, 1-2 minutes.
Stir in Parmesan (reserve 2 Tbsp. for garnish) and butter until combined. Remove from burner. Cover and set aside.
Make Sauce and Finish Dish
Place a medium non-stick pan over medium heat. Add 3 Tbsp. water, cheese spread (crumbling with your hands as you add), and remaining mirepoix base to hot pan. Bring to a simmer.
Once simmering, stir until smooth, 30-60 seconds.
Remove from burner and stir in horseradish and chives.
Plate dish as pictured on front of card, topping salmon with sauce and garnishing orzo with reserved Parmesan. Bon appétit!
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