Culinary Collection

Roasted Salmon and Horseradish Cream

with mushroom Parmesan orzo

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, 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

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)

  • 3 oz. Peas
  • Info
    2 oz. Grated Parmesan
  • Info
    1 oz. Garlic & Herb Cheese Spread
  • Info
    ⅓ oz. Butter
  • Info
    12 oz. Salmon Fillets
  • 6 Chive Sprigs
  • Info
    4 oz. Orzo Pasta
  • 4 tsp. Mirepoix Broth Concentrate
  • Info
    1 Tbsp. Horseradish Sauce
  • 6 oz. Cremini Mushrooms

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
    881
  • Carbohydrates
    58g
  • Fat
    46g
  • Protein
    59g
  • Sodium
    1663mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer

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

  • If using customized protein, pat dry and season both sides with a pinch of salt and pepper.

  • 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. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner. Do not roast in oven.

  • If using chicken breasts, follow same instructions as salmon in Step 3, roasting until chicken reaches minimum internal temperature, 17-20 minutes.

  • If using ribeye, follow same instructions as salmon in Step 3, roasting until steak reaches minimum internal temperature, 8-10 minutes. Rest, 3 minutes. Halve to serve.

  1. 1

    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 clean and reserve. While orzo cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Mince chives. Pat salmon dry, and season flesh side with a pinch of salt and pepper.

  3. 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. 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, ¼ 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. 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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