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Trout in Dijon Sauce
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Trout in Dijon Sauce

Trout in Dijon Sauce

with Balsamic Greens, Walnuts & Grapes plus Garlic Bread

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.

Tags:
Carb Smart
Easy Prep
Easy Cleanup
Quick
Allergens:
Soy
Wheat
Fish
Tree Nuts
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Calories770 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate37 g
Sugar9 g
Dietary Fiber2 g
Protein34 g
Cholesterol135 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Large Pan
Paper Towel
Large Bowl
Baking Sheet

Instructions

Prep & Make Garlic Butter
1

• 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.

Cook Chicken
2

• 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.

Make Pan Sauce
3

• 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.)

Make Salad
4

• 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.

Make Garlic Bread
5

• 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.

Finish & Serve
6

• 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°.