How to Prepare Perfect Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we have to 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 cook it.

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

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