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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Place salmon in a baking dish. Until salmon just flakes with a fork. Pat salmon dry and season with salt and pepper; place skin side down on greased or parchment-lined (for easy clean up) rimmed baking sheet. In small bowl, stir together jam, ginger and soy sauce - and red pepper if you want to add some spicy-hot to it.

Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is something which I have loved my whole life.

To get started with this recipe, we must first 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 it.

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

Brush with glaze from one of the bowls. Heat a large nonstick skillet to medium heat, then add ½ tablespoon of butter. Cook just until shallots become translucent. Then add chicken broth, soy sauce, apple cider vinegar, and apricot preserves.

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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.

Cook just until shallots become translucent. Then add chicken broth, soy sauce, apple cider vinegar, and apricot preserves. In a small bowl, combine the wine, spreadable fruit and ginger; spoon over salmon. This Apricot Dijon Salmon and broccoli is an easy, excellent one-pan salmon meal. The sweet and savory apricot glaze seals in the juices of the salmon making it moist and flaky.

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