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

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

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