Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is something which I’ve loved my entire life.
Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad. I just got back from a fishing trip and did very well catching spring Chinook salmon. Serve the salmon with the chips and decorate with pico de gallo and coriander leaves.
To begin with this recipe, we must first prepare a few ingredients. You can have 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 make Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:
- Get For the salmon
- Get 1/2 lb salmon per serving
- Prepare Olive oil
- Get Garlic powder, ground ginger, white pepper, and smoked paprika
- Take For the Pico de Gallo
- Get 5 LG apricots
- Get 1/2 small sweet onion, chopped
- Make ready 1 tsp minced garlic
- Make ready 1 small jalapeño pepper, seeded and minced
- Get 1/4 cup chopped cilantro
- Prepare 1 1/2 tbs peach preserves
- Prepare Juice of 1/2 lime
- Prepare 1 tsp white vinegar
- Make ready For the rice
- Get 1 cup long grain and wild rice
- Prepare 2 cups water
- Make ready 2 tsp granulated chicken bouillon
- Take For the pea salad
- Take 2 cans sweet peas, rinse and drain
- Get 1 small can sliced black olives
- Make ready 1/2 lb bacon, chopped and browned
- Prepare 1/4 cup Bleu cheese chunks
- Make ready 1 cup course shredded cheddar cheese
- Take 2 tbs mayonnaise
- Take 1 small shallot, minced
- Take Bleu cheese salad dressing
- Take Baked Romano cheese crisps
Baked salmon with apricot jam and mustard. Salmon, marinated tomatoes, black bread with dried apricots and beans. Grilled salmon fillet on grill, soft focus. Amazing color, somewhere between apricot and salmon, flowy light fabric, oversized Military inspired cut, wide sleeves, elasticated waist, peg legs.
Instructions 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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So that is going to wrap it up for this special food brad's salmon w/ apricot pico & chunky bleu cheese pea salad recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
