Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is something which I’ve loved my entire life.
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To begin with this particular recipe, we must first 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 it.
The ingredients needed to make Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:
- Get For the salmon
- Get 1/2 lb salmon per serving
- Make ready Olive oil
- Prepare Garlic powder, ground ginger, white pepper, and smoked paprika
- Make ready For the Pico de Gallo
- Make ready 5 LG apricots
- Take 1/2 small sweet onion, chopped
- Get 1 tsp minced garlic
- Get 1 small jalapeño pepper, seeded and minced
- Make ready 1/4 cup chopped cilantro
- Take 1 1/2 tbs peach preserves
- Prepare Juice of 1/2 lime
- Get 1 tsp white vinegar
- Prepare For the rice
- Prepare 1 cup long grain and wild rice
- Prepare 2 cups water
- Get 2 tsp granulated chicken bouillon
- Get For the pea salad
- Take 2 cans sweet peas, rinse and drain
- Get 1 small can sliced black olives
- Get 1/2 lb bacon, chopped and browned
- Get 1/4 cup Bleu cheese chunks
- Get 1 cup course shredded cheddar cheese
- Get 2 tbs mayonnaise
- Make ready 1 small shallot, minced
- Get Bleu cheese salad dressing
- Get Baked Romano cheese crisps
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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.
Stir in the sugars, then sprinkle over the apricot mixture. This lamb tagine with apricot and chickpeas is our take on the traditional Moroccan dish is a great freezer standby. Stir in the apricots, dates and chickpeas. If the sauce is looking too thick, you can add some more stock or water. Learn about Brad Salmon: his birthday, what he did before fame, his family life, fun trivia facts, popularity rankings, and more.
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