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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.

Salmon Burger with Teriyaki Pineapple and Sriracha Yogurt

Salmon Burger with Teriyaki Pineapple and Sriracha Yogurt

Ingredients

  • 4 oz Salmon Burger 4 Ounce, Frozen
  • 1 oz BRICKFIRE BAKERY® Bun Brioche Deli 4", Frozen
  • 2 oz Lettuce Romaine Shredded 3/8”, Fresh
  • 2 oz Glaze Teriyaki Baste
  • 4 oz Pineapple Sliced Whole in Juice Average 60-65 Cnt Import

  • 1 SERVING SUB-RECIPE: Sriracha Yogurt
  • 8 oz Yogurt Greek Plain No Fat, Refrigerated
  • 1 oz Sauce Chili Hot Sriracha Squeeze
  • 1/4 oz Garlic Chopped In Water, Refrigerated
  • 1/2 oz Juice Lemon 100%, Plastic Bottle
  • 1/8 oz Salt Table Iodized Bulk

Preparation

SALMON BURGER

  1. Grill salmon according to manufacturer’s directions.
  2. Toast bun; spread the Sriracha yogurt on the bottom bun, then add shredded romaine.
  3. Place salmon on top. Add the teriyaki glazed pineapple rings on salmon.
  4. Add another spoon of the sauce.

TERIYAKI-GLAZED PINEAPPLE

  1. Grill pineapple.
  2. Cover with teriyaki and grill until teriyaki has made a crust.

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