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Practical Method to Serving Appetizing Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad

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

We hope you got benefit from reading it, now let's go back to brad's salmon w/ apricot pico & chunky bleu cheese pea salad recipe. To cook brad's salmon w/ apricot pico & chunky bleu cheese pea salad you need 27 ingredients and 7 steps. Here is how you achieve it.

To make an unforgettable Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad, here are the components needed:

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

After readying the materials, next you are ready to prepare your 5-star Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad by following the procedures on this section:

  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..

Learn about wild Pacific salmon, as well as the threats this species faces, what WWF is doing to conserve its future, and how you can help. Five species of Pacific salmon thrive in the North Pacific waters of the US and Canada: chinook (also called king), coho, pink, sockeye, and chum salmon. These fragrant, sweet fruits are in season from May to September. Find out how to buy the best apricots and prepare them, plus what to make with them. How are the terms Apricots and Salmon pink related?

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

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