Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Place salmon in a baking dish. Until salmon just flakes with a fork. Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad.
To get started with this recipe, we must prepare a few ingredients. You can cook brad's salmon w/ apricot pico & chunky bleu cheese pea salad using 27 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:
- Make ready For the salmon
- Prepare 1/2 lb salmon per serving
- Prepare Olive oil
- Make ready Garlic powder, ground ginger, white pepper, and smoked paprika
- Make ready For the Pico de Gallo
- Take 5 LG apricots
- Get 1/2 small sweet onion, chopped
- Make ready 1 tsp minced garlic
- Get 1 small jalapeño pepper, seeded and minced
- Make ready 1/4 cup chopped cilantro
- Make ready 1 1/2 tbs peach preserves
- Make ready Juice of 1/2 lime
- Make ready 1 tsp white vinegar
- Get For the rice
- Take 1 cup long grain and wild rice
- Get 2 cups water
- Prepare 2 tsp granulated chicken bouillon
- Take For the pea salad
- Prepare 2 cans sweet peas, rinse and drain
- Prepare 1 small can sliced black olives
- Make ready 1/2 lb bacon, chopped and browned
- Get 1/4 cup Bleu cheese chunks
- Take 1 cup course shredded cheddar cheese
- Take 2 tbs mayonnaise
- Take 1 small shallot, minced
- Get Bleu cheese salad dressing
- Take Baked Romano cheese crisps
Apricot salmon baked until sticky and glossy is the most delicious, easiest dinner recipe served with broccoli and is perfect for meal prep. Cooking salmon with a sticky glaze is always a good idea. See recipes for Tangy Teriyaki Apricot Chicken 🐔 too. Bring a pot of water to a boil and season with salt.
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.
See recipes for Tangy Teriyaki Apricot Chicken 🐔 too. Bring a pot of water to a boil and season with salt. Put the canola oil in a pan set over medium-high heat. In a small bowl, combine the wine, spreadable fruit and ginger; spoon over salmon. Meanwhile, in a small saucepan, bring the broth, rice and butter to a boil.
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