Meal Kit
Culinary Collection
Seared Salmon and Horseradish Cream
with mushroom Parmesan orzo
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat, Soy
In Your Box (serves 2)
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- 4 oz. Cremini Mushrooms
- 3 oz. Peas
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- 4 tsp. Mirepoix Broth Concentrate
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- 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) o30lpQ30
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Calories920
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Carbohydrates60g
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Net Carbs55g
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Fat48g
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Protein59g
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Sodium2030mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 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
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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.While orzo cooks, prepare ingredients. -
Prepare the Ingredients
Mince chives.
Cut mushrooms into 1/4" slices.Pat salmon dry, and season flesh side with a pinch of salt and pepper. -
Finish the Orzo
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mushrooms and a pinch of salt and pepper to hot pan. Stir occasionally until mushrooms have softened, 4-6 minutes.Stir in orzo, reserved orzo cooking liquid, half the mirepoix base (reserve remaining for sauce), peas, 1/4 tsp. salt, and a pinch of pepper 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. -
Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove fish to a plate and tent with foil. Keep pan over medium heat. -
Make Sauce and Finish Dish
Add 3 Tbsp. water, cheese spread, 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 with reserved Parmesan. Bon appétit!
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