Salmon in Dijon Sauce
with Balsamic Greens, Walnuts & Grapes plus Garlic Bread
- Soy
- Wheat
- Tree Nuts
- Milk
- Fish
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. With sweetness from grapes, crisp texture from lettuce, and buttery crunch from walnuts, it’s hard to beat a Waldorf salad. Typically, it’s all tossed in a creamy dressing, but tonight, we switch things up with a balsamic vinaigrette for satisfying tang. We didn’t totally ditch the rich, creamy vibes in this deconstructed version, though—you’ll find those in a luscious Dijon sauce for pan-roasted chicken breasts. Alternate with bites of buttery garlic ciabatta, or use the bread to swipe up every last drop of sauce.
Ingredients
1 clove
Garlic
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
2 ounce
Mixed Greens
½ ounce
Walnuts
(Contains: Tree Nuts)
5 teaspoon
Balsamic Vinegar
2.25 ounce
Red Grapes
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Heat broiler to high. Wash and dry produce. • Peel and mince garlic. Halve grapes. Halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.
• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. • Transfer to a cutting board.
• Add remaining garlic to same pan over medium-high heat; cook until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until reduced, 2-3 minutes. • Stir in sour cream, half the mustard, and 1 TBSP plain butter (2 TBSP for 4); remove from heat. Season with salt and pepper. (Taste and add more mustard if desired.)
• Meanwhile, in a large bowl, toss mixed greens, grapes, and walnuts with a large drizzle of olive oil and half the vinegar (all for 4 servings). Season with salt and pepper.
• Spread cut sides of ciabatta with garlic butter; place, cut sides up, on a baking sheet. Broil until golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning. • Halve garlic bread on a diagonal.
• Thinly slice chicken crosswise. • Divide chicken, salad, and garlic bread between plates. Top chicken with pan sauce and serve.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The salmon was perfectly cooked, though some found the Dijon sauce underwhelming.
- Ease of prep: Balancing cooking times was tricky; consider adjusting the order of steps to keep everything hot.
- Suggestions: Add more grapes to boost the salad's flavor, and consider serving with polenta for a heartier meal.
Reviews from our home cooks
7 grapes for 2 meals...actually 6 (one was mushy)? Salmon smelled OK when I opened package but it was slimy. I thoroughly washed it off. Added my own polenta for a more filling meal.
The salmon was perfection. Overall the meal was tasty but it was an unfulfilling meal
It was a little hard to balance everything without burning or things turning cold while following the order of the instructions
Salad didn't have a lot of oomph. Hard to make for solo
Food was good, but the salad was different for me. I will try this again.
Skipped the bread, high protein, low carb and tastes good
