Trout in Dijon Sauce
with Balsamic Greens, Walnuts & Grapes plus Garlic Bread
- Soy
- Wheat
- Fish
- Tree Nuts
- Milk
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
2.25 ounce
Red Grapes
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
10 ounce
Steelhead Trout
(Contains: Fish)
2 ounce
Mixed Greens
½ ounce
Walnuts
(Contains: Tree Nuts)
1.5 tablespoon
Sour Cream
(Contains: Milk)
5 teaspoon
Balsamic Vinegar
Not included in your delivery
1 tablespoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
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, 3-5 minutes per side. • Transfer to a cutting board.
Swap in trout for chicken; cook (skin sides down) until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 4-6 minutes more. Transfer to a plate.
• Add remaining garlic to same pan over medium-high heat; cook until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 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.
Serve trout as instructed (no need to slice!).
Trout is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the Dijon sauce, calling it "delicious" and "addictive," while some found it mild or wanted more flavor.
- Ease of prep: Customers praised this meal as quick, simple, and easy to prepare with minimal cleanup.
- Suggestions: Consider adding extra Dijon or herbs to boost sauce flavor; some preferred a different salad dressing or greens.
- Portions: Several mentioned wanting larger chicken pieces or more sauce; a few found the meal not filling enough.
- Leftovers: The salad and garlic bread were popular for next-day lunches, with the flavors holding up well.
Reviews from our home cooks
This was one of my favorite Hello Fresh meals so far. Less prep than some of the other recipes, calorie conscious and absolutely delish. That Dijon sauce was the bomb!
I swapped in the steelhead trout and the dijon sauce was very good on the fish. Excellent salad!
I had the trout substitution. Everything worked well together and provided a good variety of flavor. Perfecting the garlic bread is crucial, so watch it carefully.
I would order this again. I have a recipe for Dijon chicken and this was better! Bread was also great. Salad was just ok; I added crumbled goat cheese to liven it up.
Amazing! Using that sauce again for SURE. Grapes were a nice touch for the salad, cut the vinegar taste for a nice balance. Garlic bread, yum!
Absolutely LOVED the bread. The chicken & dijon sauce was delicious as well as the salad. We really liked the lightness of this meal.
I can't believe how flavorful this dish was. I'm not usually a dijon fan, but this was tangy and delicious!
The trout great. (The first really good fish, I've had from you that I can remember). The sauce was way too rich and overwhelming. The greens were a very nice mix. (I'm not allowed to eat the bread or use the balsamic, unfortunately.)
Sauce portion size was a little too much for trout, but still tastes great
I want to give 4 stars for this Dijon sauce!! Definitely want to make the sauce again, buttttt a lot of the grapes were squishy when we got our box so the salad barely had any grapes which was my favorite part of the salad, without it it's all kind of bitter and tart
