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

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

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We hope you got insight from reading it, now let’s go back to brad's salmon w/ apricot pico & chunky bleu cheese pea salad recipe. To make brad's salmon w/ apricot pico & chunky bleu cheese pea salad you only need 27 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:

  1. Take of For the salmon.
  2. Prepare 1/2 lb of salmon per serving.
  3. You need of Olive oil.
  4. Get of Garlic powder, ground ginger, white pepper, and smoked paprika.
  5. Take of For the Pico de Gallo.
  6. Take 5 of LG apricots.
  7. Prepare 1/2 of small sweet onion, chopped.
  8. Take 1 tsp of minced garlic.
  9. Use 1 of small jalapeño pepper, seeded and minced.
  10. Prepare 1/4 cup of chopped cilantro.
  11. Provide 1 1/2 tbs of peach preserves.
  12. Take of Juice of 1/2 lime.
  13. Prepare 1 tsp of white vinegar.
  14. Use of For the rice.
  15. Provide 1 cup of long grain and wild rice.
  16. Prepare 2 cups of water.
  17. Get 2 tsp of granulated chicken bouillon.
  18. Prepare of For the pea salad.
  19. Get 2 cans of sweet peas, rinse and drain.
  20. You need 1 of small can sliced black olives.
  21. Get 1/2 lb of bacon, chopped and browned.
  22. You need 1/4 cup of Bleu cheese chunks.
  23. Use 1 cup of course shredded cheddar cheese.
  24. Use 2 tbs of mayonnaise.
  25. Use 1 of small shallot, minced.
  26. Take of Bleu cheese salad dressing.
  27. You need of Baked Romano cheese crisps.

Instructions 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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