The Landings & Bay Colony
24
From the Kitchen of
Chef Udo Mueller
Executive Chef at Coral Ridge Country Club
Food & Dining
Apple and Avocado Smoothie
Serving Size: 2 cups, Preparation Time: 10 minutes
Amount
Measure
Ingredient –Preparation Method
1
each
Granny Smith Apple Cored, Skin On
1
each
Ripe Avocado
½ cup
Apple
Juice
½ cup
Ice
1
each
Juice of Lime
5
each
Mint Leaves
INSTRUCTIONS:
Combine all ingredients in a blender and blend until smooth.
Almond Pesto Rubbed Salmon
with Green Risotto
Serving Size: 4, Preparation Time: 1 hour
Amount
Measure
Ingredient –Preparation Method
2
oz
Extra Virgin Olive Oil
2 Cups
Arborio
Rice
4 Cups
Chicken
Stock
½ Cup
White
Wine
1
Cup
Onion - Chopped
1
lb.
Spinach - Chopped
1
bunch
Basil - Chopped
1
bunch
Parsley - Chopped
1
Cup
Parmesan Cheese – Grated
For the Salmon:
4
each
Salmon Fillets (4 oz. each)
1
tsp.
Garlic - Chopped
1
tsp.
Thyme – Chopped
1 Tbsp.
Dijon
Mustard
Breadcrumbs
For the Pesto:
4 bunches
Basil
1
Tbsp.
Garlic – Chopped
1
Cup
Almonds – Sliced
1
Cup
Shredded Parmesan Cheese
1
Cup
Extra Virgin Olive Oil
Salt & Pepper – to taste
INSTRUCTIONS FOR THE RISOTTO:
Bring chicken stock to a boil and set aside.
Sauté onions until translucent, add the Arborio rice and sauté for
another minute. Add the wine and let simmer until the wine is
absorbed and while stirring, add 1 cup of chicken stock. Simmer,
let absorb and add more chicken stock, one cup at a time.
When the risotto is al dente, about 18 – 20 minutes,
fold in the spinach, basil and parsley.
Stir in the cheese and (Optional: butter).
INSTRUCTIONS FOR THE PESTO AND SALMON:
In a food processor, chop the basil, garlic, almonds and parmesan
cheese and while still running, add the oil and season to taste.
Rub the salmon with the pesto and marinate for 30 minutes.
Season with salt and pepper and sauté salmon on both sides
and set aside.
Preheat oven to 375 degrees.
Bake in oven for 5 – 7 minutes and place on top of risotto.
Add more Green to your Diet!
Add more Green to your Diet!
Start the day with a
refreshing smoothie
and end with
a decadent
salmon dish...