Hello everybody, it’s me again, Dan, welcome to our 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. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is something which I have loved my entire life.
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 that.
The ingredients needed to make Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:
- Get For the salmon
- Take 1/2 lb salmon per serving
- Get Olive oil
- Prepare Garlic powder, ground ginger, white pepper, and smoked paprika
- Prepare For the Pico de Gallo
- Get 5 LG apricots
- Make ready 1/2 small sweet onion, chopped
- Make ready 1 tsp minced garlic
- Make ready 1 small jalapeño pepper, seeded and minced
- Prepare 1/4 cup chopped cilantro
- Take 1 1/2 tbs peach preserves
- Make ready Juice of 1/2 lime
- Take 1 tsp white vinegar
- Get For the rice
- Get 1 cup long grain and wild rice
- Prepare 2 cups water
- Prepare 2 tsp granulated chicken bouillon
- Make ready For the pea salad
- Prepare 2 cans sweet peas, rinse and drain
- Make ready 1 small can sliced black olives
- Make ready 1/2 lb bacon, chopped and browned
- Prepare 1/4 cup Bleu cheese chunks
- Make ready 1 cup course shredded cheddar cheese
- Take 2 tbs mayonnaise
- Get 1 small shallot, minced
- Make ready Bleu cheese salad dressing
- Get Baked Romano cheese crisps
Please check with the restaurant directly. Remove from the refrigerator and mix the salmon pieces around in the brine. Remove the salmon from the brine and wipe each piece removing any excess brine. Place salmon on grills of the Big Chief or Little Chief Electric Smoker.
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.
Here is how you cook it. Orange Infused Cranberry Sauce guidances While whole, zest one of your oranges into a small bowl. Here is how you cook it. Baja seasoned, seared tilapia with queso, pico de gallo, cilantro sour cream & slaw on flour tortillas.. Served w/ cole slaw potato salad & kosher dill.
So that is going to wrap this up for this exceptional food brad's salmon w/ apricot pico & chunky bleu cheese pea salad recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
