Meal Kit
Culinary Collection
Roasted Salmon and Horseradish Cream
with mushroom Parmesan orzo
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat
Chef
Ryan Pugh
The holidays are coming up, and that's a time for heavy eating, and of heavy foods. Why not prepare by eating light right now? This is the perfect meal for it: flaky, 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.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 6 oz. Cremini Mushrooms
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4 oz. Orzo Pasta
- 3 oz. Peas
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2 oz. Grated Parmesan
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1 oz. Garlic & Herb Cheese Spread
- 4 tsp. Mirepoix Broth Concentrate
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1 Tbsp. Horseradish Sauce
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⅓ oz. Butter
- 6 Chive 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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Calories880
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Carbohydrates58g
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Net Carbs54g
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Fat46g
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Protein59g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
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
Customize It Instructions
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If using customized protein, pat dry and season both sides with a pinch of salt and pepper.
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If using mahi-mahi, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. _ Do not roast in oven.
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If using chicken breasts, follow same instructions as salmon in Step 3, roasting until chicken reaches minimum internal temperature, 17-20 minutes.
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If using ribeye, place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Cook until mahi-mahi reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Start the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Reserve 1/4 cup orzo cooking water. Drain orzo into a wire-mesh strainer and set aside. Wipe pot clean and reserve.While orzo cooks, prepare ingredients. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Mince chives.Pat salmon dry, and season flesh side with a pinch of salt and pepper. -
3 Roast the Salmon
Place salmon on prepared baking sheet, skin side down.
Roast in hot oven until browned and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.Not a fan of fish skin? Don't worry. Once the salmon is cooked, the skin will easily peel off and you can serve it without the skin.While salmon roasts, finish orzo. -
4 Finish the Orzo
Return pot used to boil orzo to medium heat and add 1 tsp. olive oil. Add mushrooms and a pinch of pepper to hot pot. Stir occasionally until softened, 4-6 minutes.
Add reserved orzo cooking water, half the mirepoix base (reserve remaining for sauce), peas, 1/4 tsp. salt, and a pinch of pepper. Stir constantly until combined and peas are heated through, 1-2 minutes.Stir in orzo, Parmesan (reserve 2 Tbsp. for garnish), and butter until combined. Remove from burner. Cover and set aside. -
5 Make Sauce and Finish Dish
Place a medium non-stick pan over medium heat. Add 3 Tbsp. water, cheese spread (crumbling with your hands), 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 (to taste) and chives.Plate dish as pictured on front of card, topping sauce with salmon and garnishing orzo with reserved Parmesan. Bon appétit!
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