Customer Login  |  

TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Korean Bulgogi Norwegian Atlantic Salmon

Korean Bulgogi Norwegian Atlantic Salmon

with Asian Slaw


Asian Slaw:

  • 2 Tbsp rice wine vinegar
  • 2 Tbsp lime juice, zest of ½ lime
  • 2 Tbsp sugar
  • ½ E small hot pepper (such as jalapeño), seeds
  • removed, finely diced
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 5 E fresh basil leaves, chiffonade or ribbon cut
  • ½ tsp toasted sesame seeds
  • ¼ tsp red chili pepper flakes
  • ¼ wedge Savoy cabbage, grated or thinly sliced
  • 2 leaves bok choy, chiffonade or ribbon cut
  • 1 Tbsp daikon radish cut into matchsticks or grated
  • 1 Tbsp carrot cut into matchsticks or grated
  • 1 Tbsp red cabbage grated or thinly sliced

Korean Bulgogi Norwegian Atlantic Salmon

  • 2 E Hidden Bay Keta Salmon, 6 oz Portions
  • ¼ C Soy Sauce
  • 2 Tbsp White Sugar
  • ¼ C Onion, chopped green
  • 3 Tbsp Garlic, minced
  • 1 tsp Ginger, ground
  • 1 tsp Sesame Oil
  • 1 tsp Gochujang Hot sauce
  • 1 tsp Sesame seeds
  • TT Ground black pepper



Asian Slaw: 

  1. Whisk together all of the ingredients except the cabbage, bok choy and diakon.
  2. This can be done a day ahead of serving.
  3. For the crispiest salad, mix the grated or finely sliced cabbage blend with the dressing shortly before serving.

Korean Bulgogi Norwegian Atlantic Salmon:

  1. Combine soy sauce, sugar, green onion, garlic, ginger, sesame seeds, sesame oil, Gochujang hot sauce and ground black pepper in a small bowl.
  2. Cover and refrigerate overnight.
  3. Marinate Salmon overnight or use as a glaze after cooked.
  4. Bake or grill salmon until medium rare about 10 minutes.
  5. Serve with Asian slaw

No video selected.