fbpx

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.

  • Home
  • Get Inspired
  • Recipes
  • Walnut Crusted Wild Salmon, Roasted Red Pepper Coulis, Sauteed Escarole w/ Cannelini Beans, Finished w/basil Oil
Walnut Crusted Wild Salmon, Roasted Red Pepper Coulis, Sauteed Escarole w/ Cannelini Beans, Finished w/basil Oil

Walnut Crusted Wild Salmon, Roasted Red Pepper Coulis, Sauteed Escarole w/ Cannelini Beans, Finished w/basil Oil

Ingredients

  • 8 oz Wild Alaskan Salmon Fillet, #KF006
  • ½ C Flour
  • 1 Egg, beaten
  • 1 C Raw Walnuts, ground, #KB686
  • 1 C Panko Breadcrumbs
  • 1 lb Roasted Red Peppers
  • 12 oz Chicken Stock
  • 2 oz White Wine
  • 1 oz Shallots
  • ½ oz Garlic
  • ¼ oz Fresh Garlic, minced
  • ¼ lb Fresh Escarole, large dice
  • 2 oz Cannelini Beans, cooked, #KA210
  • ½ oz White Wine
  • 1 oz Chicken Stock
  • ½ oz Basil Oil, #JC862

Preparation

  1. Season the salmon portion and coat with walnut crust using the standard breading procedure. Pan fry over medium heat about 3 minutes per side then finish in the oven at 350 degrees for 2-3 minutes.
  2. Sweat garlic and shallots in a small stock pot, deglaze with white wine, reduce by half then add chicken stock. Puree in Vitamix to desired consistency.
  3. Saute garlic quickly then add escarole to saute for 1 minute. Deglaze with white wine and then add the chicken stock and cannellini beans and bring to a slow simmer for about 3-4 minutes or until beans are warmed through.

Share