Trout in Dijon Sauce with Balsamic Greens, Walnuts & Grapes plus Garlic Bread

Name: Trout in Dijon Sauce with Balsamic Greens, Walnuts & Grapes plus Garlic Bread
Cook time: 20 min
Total time: 20 min
Cuisine: European, Mediterranean
Ingredients: 1 clove Garlic; 2.25 ounce Red Grapes; 1 unit Ciabatta Bread; 1 unit Chicken Stock Concentrate; 2 teaspoon Dijon Mustard; 10 ounce Steelhead Trout; 2 ounce Mixed Greens; ½ ounce Walnuts; 1.5 tablespoon Sour Cream; 5 teaspoon Balsamic Vinegar; 1 tablespoon Olive Oil; 3 tablespoon Butter; Salt; Pepper

Instructions

Cook:20min

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.

Updated at: Fri, 20 Mar 2026 03:03:30 GMT