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

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We hope you got insight from reading it, now let’s go back to brad's salmon w/ apricot pico & chunky bleu cheese pea salad recipe. You can have brad's salmon w/ apricot pico & chunky bleu cheese pea salad using 27 ingredients and 7 steps. Here is how you do that.

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

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