Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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To begin with this particular recipe, we have to prepare a few components. 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:
- Prepare For the salmon
- Get 1/2 lb salmon per serving
- Make ready Olive oil
- Make ready Garlic powder, ground ginger, white pepper, and smoked paprika
- Take For the Pico de Gallo
- Get 5 LG apricots
- Take 1/2 small sweet onion, chopped
- Prepare 1 tsp minced garlic
- Take 1 small jalapeño pepper, seeded and minced
- Take 1/4 cup chopped cilantro
- Make ready 1 1/2 tbs peach preserves
- Take Juice of 1/2 lime
- Take 1 tsp white vinegar
- Prepare For the rice
- Prepare 1 cup long grain and wild rice
- Take 2 cups water
- Make ready 2 tsp granulated chicken bouillon
- Prepare For the pea salad
- Prepare 2 cans sweet peas, rinse and drain
- Get 1 small can sliced black olives
- Prepare 1/2 lb bacon, chopped and browned
- Make ready 1/4 cup Bleu cheese chunks
- Get 1 cup course shredded cheddar cheese
- Get 2 tbs mayonnaise
- Get 1 small shallot, minced
- Prepare Bleu cheese salad dressing
- Take 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?
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.
So that is going to wrap it up with this exceptional food brad's salmon w/ apricot pico & chunky bleu cheese pea salad recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!