Hi, I am Joana. Today, I will show you a way to prepare brad’s salmon w/ apricot picochunky bleu cheese pea salad recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s salmon w/ apricot Picochunky Bleu cheese pea salad Recipe
Brad’s salmon w/ apricot Picochunky Bleu cheese pea salad is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Brad’s salmon w/ apricot Picochunky Bleu cheese pea salad is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook brad’s salmon w/ apricot picochunky 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 Picochunky Bleu cheese pea salad:
- Get For the salmon
- Get 1/2 lb salmon per serving
- Make ready Olive oil
- Take Garlic powder, ground ginger, white pepper, and smoked paprika
- Take For the Pico de Gallo
- Prepare 5 LG apricots
- Make ready 1/2 small sweet onion, chopped
- Make ready 1 tsp minced garlic
- Prepare 1 small jalapeño pepper, seeded and minced
- Prepare 1/4 cup chopped cilantro
- Make ready 1 1/2 tbs peach preserves
- Get Juice of 1/2 lime
- Get 1 tsp white vinegar
- Get For the rice
- Make ready 1 cup long grain and wild rice
- Take 2 cups water
- Make ready 2 tsp granulated chicken bouillon
- Prepare For the pea salad
- Get 2 cans sweet peas, rinse and drain
- Make ready 1 small can sliced black olives
- Take 1/2 lb , chopped and browned
- Get 1/4 cup Bleu cheese chunks
- Get 1 cup course shredded cheddar cheese
- Take 2 tbs mayonnaise
- Make ready 1 small shallot, minced
- Make ready Bleu cheese salad dressing
- Make ready Baked Romano cheese crisps
Steps to make Brad’s salmon w/ apricot Picochunky 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.
So that is going to wrap it up with this exceptional dish brad’s salmon w/ apricot picochunky bleu cheese pea salad recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
