Steps to Make Homemade Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to 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 that.

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

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

Get Brad Salmon's contact information, age, background check, white pages, bankruptcies, property records, liens, civil records & marriage history. Has lived in: Lillington, NCMamers, NC. Nutty Crusted Salmon w/Coconut Rum Sauce over a bed of Peachy Coconut Rice topped with fresh Pico de Gallo. Add a little butter to pan at the bottom.

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.

Nutty Crusted Salmon w/Coconut Rum Sauce over a bed of Peachy Coconut Rice topped with fresh Pico de Gallo. Add a little butter to pan at the bottom. Dice up all your ingredients for the pico while cooking your fish and set aside. Add all ingredients for your rum sauce in a pan and cook down till thick. It bears elliptic leaves with serrated margins and are generally wider than those of other stone fruit trees.

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