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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 cook brad's salmon w/ apricot pico & chunky bleu cheese pea salad you only need 27 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:
- Get For the salmon
- Use 1/2 lb salmon per serving
- Get Olive oil
- Prepare Garlic powder, ground ginger, white pepper, and smoked paprika
- Use For the Pico de Gallo
- Use 5 LG apricots
- Provide 1/2 small sweet onion, chopped
- Prepare 1 tsp minced garlic
- You need 1 small jalapeño pepper, seeded and minced
- Use 1/4 cup chopped cilantro
- Provide 1 1/2 tbs peach preserves
- You need Juice of 1/2 lime
- Take 1 tsp white vinegar
- Take For the rice
- Take 1 cup long grain and wild rice
- Get 2 cups water
- Get 2 tsp granulated chicken bouillon
- Get For the pea salad
- Provide 2 cans sweet peas, rinse and drain
- Get 1 small can sliced black olives
- Get 1/2 lb bacon, chopped and browned
- Take 1/4 cup Bleu cheese chunks
- You need 1 cup course shredded cheddar cheese
- You need 2 tbs mayonnaise
- Use 1 small shallot, minced
- Provide Bleu cheese salad dressing
- Use 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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