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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. You can cook brad's salmon w/ apricot pico & chunky bleu cheese pea salad using 27 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:
- Provide of For the salmon.
- You need 1/2 lb of salmon per serving.
- Use of Olive oil.
- Use of Garlic powder, ground ginger, white pepper, and smoked paprika.
- Use of For the Pico de Gallo.
- Use 5 of LG apricots.
- Take 1/2 of small sweet onion, chopped.
- Provide 1 tsp of minced garlic.
- Get 1 of small jalapeño pepper, seeded and minced.
- Take 1/4 cup of chopped cilantro.
- Provide 1 1/2 tbs of peach preserves.
- You need of Juice of 1/2 lime.
- Take 1 tsp of white vinegar.
- Take of For the rice.
- You need 1 cup of long grain and wild rice.
- Get 2 cups of water.
- Take 2 tsp of granulated chicken bouillon.
- Get of For the pea salad.
- Take 2 cans of sweet peas, rinse and drain.
- You need 1 of small can sliced black olives.
- Prepare 1/2 lb of bacon, chopped and browned.
- Get 1/4 cup of Bleu cheese chunks.
- Provide 1 cup of course shredded cheddar cheese.
- Provide 2 tbs of mayonnaise.
- Provide 1 of small shallot, minced.
- Take of Bleu cheese salad dressing.
- Get of Baked Romano cheese crisps.
Steps to make Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:
- 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..
- Mix all of the Pico ingredients and chill in the fridge..
- Mix all pea salad ingredients, except dressing and Romano chips. Chill in refrigerator as well..
- Mix rice ingredients in a pot and cook how instructed on the package..
- 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..
- As soon as salmon goes in the oven, mix enough dressing in the salad to make it creamy. I used about 3/4 cup..
- 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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