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Salmon with Tomato Farro Salad and Lemon Yogurt Sauce

Salmon with Tomato Farro Salad and Lemon Yogurt Sauce


  • 3 C Cooked and chilled Farro
  • 1 C Assorted Cherry Tomatoes
  • 2 Tbsp Olive Oil
  • 1 C Arugula
  • ¼ C Pitted Spanish Olives
  • ¼ C Pitted Kalamata Olives
  • ½ C Cucumber, sliced
  • ¼ C Crumbled Feta Cheese
  • 2 Tbsp Fresh Oregano, separated
  • 1½ Tbsp White Wine Vinegar
  • TT Salt and Pepper

Salmon & Sauce

  • 3 ea 8 oz Salmon Portions
  • 2 Tbsp Olive Oil
  • 4 Tbsp Unsalted Butter
  • 1 C Full Fat Greek Yogurt
  • Zest ½ a Lemon
  • 1 Tbsp Honey
  • 1 Tbsp Chopped Fresh Chives
  • TT Salt and Pepper


  1. Preheat oven to 400 degrees. Spread the tomatoes evenly on a large cookie sheet lined with parchment paper, drizzle them with the olive oil and season with salt and pepper. Roast tomatoes in the oven for 10 to 15 minutes or until they are slightly softened and lightly browned. Let them cool. Once the tomatoes are cool add them to a bowl with all of the remaining salad ingredients and stir until combined, leaving behind 1 Tbsp of the fresh oregano leaves for garnish. Set aside.
  2. In a small bowl, whisk the yogurt lemon zest, chives, salt and pepper until combined.
  3. Add olive oil to a large skillet and heat over high heat. Season salmon on both sides with salt and pepper to taste and place in the skillet. After 2 to 3 minutes, add in the butter to help the salmon brown. After another 2 minutes, flip the salmon and baste with the browned butter in the pan until the salmon is finished cooking, about 4 more minutes.
  4. Place the cooked salmon over a bed of the farro salad, top with yogurt sauce and garnish with oregano leaves.

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