Hello everybody, I hope you’re having an incredible 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. This time, I will make it a bit tasty. This will be really delicious.
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Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first 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:
- Make ready For the salmon
- Prepare 1/2 lb salmon per serving
- Take Olive oil
- Get Garlic powder, ground ginger, white pepper, and smoked paprika
- Prepare For the Pico de Gallo
- Take 5 LG apricots
- Get 1/2 small sweet onion, chopped
- Make ready 1 tsp minced garlic
- Prepare 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
- Make ready 1 tsp white vinegar
- Get For the rice
- Prepare 1 cup long grain and wild rice
- Make ready 2 cups water
- Take 2 tsp granulated chicken bouillon
- Make ready For the pea salad
- Get 2 cans sweet peas, rinse and drain
- Get 1 small can sliced black olives
- Make ready 1/2 lb bacon, chopped and browned
- Make ready 1/4 cup Bleu cheese chunks
- Prepare 1 cup course shredded cheddar cheese
- Make ready 2 tbs mayonnaise
- Take 1 small shallot, minced
- Make ready Bleu cheese salad dressing
- Get Baked Romano cheese crisps
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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.
Stir in the sugars, then sprinkle over the apricot mixture. This lamb tagine with apricot and chickpeas is our take on the traditional Moroccan dish is a great freezer standby. Stir in the apricots, dates and chickpeas. If the sauce is looking too thick, you can add some more stock or water. Learn about Brad Salmon: his birthday, what he did before fame, his family life, fun trivia facts, popularity rankings, and more.
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