Meal Kit

Salmon Cakes with Dill Hollandaise

and Greek-style potatoes

Prep & Cook Time: 40-50 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Milk, Eggs, Wheat

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
  • Over 30g protein

These zesty salmon cakes are cooked to golden-brown perfection and topped with a delightful drizzle of dill hollandaise. But that's not all, folks. We've got a lovely side of Greek-style potatoes with a citrus-feta dressing. You're welcome.

In Your Box (serves 2)

  • 14 oz. Yukon Potatoes
  • Info
    9 oz. Salmon
  • 1 Lemon
  • Info
    2 oz. Creme Fraiche
  • Info
    1.26 oz. Mayonnaise
  • Info
    1 oz. Crumbled Feta Cheese
  • Info
    0.42 oz. Panko Breadcrumbs
  • Info
    ⅓ oz. Butter
  • 2 tsp. Chimichurri Seasoning
  • 2 Dill 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 3 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Microwave-Safe Bowl

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

    Start the Salmon

    Place salmon on one prepared baking sheet and top with 1 tsp. olive oil. Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 8-10 minutes.

    Carefully remove from oven. Let cool, at least 5 minutes.

    Once salmon is cool enough to handle, remove skin. Transfer skin-less salmon to a mixing bowl and shred into small pieces.

    While salmon roasts and cools, continue recipe.

  2. 2

    Prepare Ingredients and Make Dressing

    Quarter potatoes.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    Stem and mince dill.

    In another mixing bowl, combine 1 tsp. lemon juice (reserve remaining for hollandaise) and 2 tsp. olive oil. Add cheese to bowl and season with a pinch of salt and pepper. Stir to combine and set aside.

  3. 3

    Roast the Potatoes

    Place potatoes on second prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, chimichurri seasoning, and a pinch of pepper. Spread into a single layer.

    Roast in hot oven until lightly browned and tender, 15-20 minutes, tossing once halfway through.

    While potatoes roast, continue recipe.

  4. 4

    Make the Salmon Cakes

    Add panko, crème fraîche, 1/4 tsp. lemon zest, 1/2 tsp. salt, and a pinch of pepper to bowl with salmon. Stir until combined and slightly sticky.

    Form mixture into four firmly-packed, evenly-sized cakes, about 3" in diameter. Freeze until firm, 10-12 minutes.

    Once firm, remove from freezer. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add cakes to hot pan and sear until golden-brown, 1-2 minutes per side.

    Flip gently to keep cakes intact. Remove from burner.

  5. 5

    Make Hollandaise and Finish Dish

    Add butter to a microwave-safe bowl. Microwave uncovered until melted, 20-30 seconds.

    Combine mayonnaise, 1/4 tsp. dill (reserve remaining for garnish), and remaining 1/2 tsp. lemon juice in another mixing bowl. Add melted butter and stir to thoroughly combine.

    Plate dish as pictured on front of card, topping salmon cakes with hollandaise and remaining dill. Garnish potatoes with dressing and squeeze lemon wedges over salmon cakes to taste. Bon appétit!

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