Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad
Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook brad's salmon w/ apricot pico & chunky bleu cheese pea salad using 27 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:
  1. Take For the salmon
  2. Make ready 1/2 lb salmon per serving
  3. Prepare Olive oil
  4. Get Garlic powder, ground ginger, white pepper, and smoked paprika
  5. Prepare For the Pico de Gallo
  6. Take 5 LG apricots
  7. Prepare 1/2 small sweet onion, chopped
  8. Make ready 1 tsp minced garlic
  9. Make ready 1 small jalapeño pepper, seeded and minced
  10. Make ready 1/4 cup chopped cilantro
  11. Prepare 1 1/2 tbs peach preserves
  12. Take Juice of 1/2 lime
  13. Prepare 1 tsp white vinegar
  14. Take For the rice
  15. Get 1 cup long grain and wild rice
  16. Prepare 2 cups water
  17. Make ready 2 tsp granulated chicken bouillon
  18. Get For the pea salad
  19. Get 2 cans sweet peas, rinse and drain
  20. Make ready 1 small can sliced black olives
  21. Make ready 1/2 lb bacon, chopped and browned
  22. Take 1/4 cup Bleu cheese chunks
  23. Make ready 1 cup course shredded cheddar cheese
  24. Take 2 tbs mayonnaise
  25. Make ready 1 small shallot, minced
  26. Take Bleu cheese salad dressing
  27. Prepare Baked Romano cheese crisps
Steps to make Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:
  1. Bring a pot of water to a boil. Place apricots in boiling water about 20 seconds. Remove and let cool. This will let you skin them easily. Skin and remove pit. Chop. Place in a mixing bowl.
  2. Mix all of the Pico ingredients and chill in the fridge.
  3. Mix all pea salad ingredients, except dressing and Romano chips. Chill in refrigerator as well.
  4. Mix rice ingredients in a pot and cook how instructed on the package.
  5. Place salmon in a baking dish. Sprinkle lightly with seasonings. Place on middle oven rack and broil on high for 15-20 minutes. Until salmon just flakes with a fork. Do not let it dry out.
  6. As soon as salmon goes in the oven, mix enough dressing in the salad to make it creamy. I used about 3/4 cup.
  7. Plate rice, serve salmon on top. Cover with pico. Garnish with cilantro. Add salad to the plate and garnish with Romano chips. Serve immediately. Enjoy.

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