Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad
Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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

Stir in the apricots, dates and chickpeas. If the sauce is looking too thick, you can add some more stock or water. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. How are the terms Apricots and Salmon pink related?

Steps 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.

So that’s going to wrap this up with this exceptional food brad's salmon w/ apricot pico & chunky bleu cheese pea salad recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!