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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad. I just got back from a fishing trip and did very well catching spring Chinook salmon. Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad For the salmon • salmon per serving • Olive oil • Garlic powder, ground ginger, white pepper, and smoked paprika • For the Pico de Gallo • LG apricots • small sweet onion, chopped • minced garlic Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad For the salmon • salmon per serving • Olive oil • Garlic powder, ground ginger, white pepper, and smoked paprika • For the Pico de Gallo • LG apricots • small sweet onion, chopped • minced garlic Once butter has melted, add salmon portions sprinkled with salt and pepper on both sides. Remove immediately from the cast iron skillet and place cooked salmon portions in the pan of apricot glaze.

Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine 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 begin with this recipe, we have to first prepare a few components. You can cook brad's salmon w/ apricot pico & chunky bleu cheese pea salad using 27 ingredients and 7 steps. Here is how you can achieve that.

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

Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks. In a small bowl, combine the wine, spreadable fruit and ginger; spoon over salmon. Place salmon flesh-side down in the center of the grill pan. Brush with glaze from one of the bowls.

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.

Place salmon flesh-side down in the center of the grill pan. Brush with glaze from one of the bowls. 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. Salmon is meaty enough to stand up to sweet, aromatic flavors and the end result will always be totally delicious.

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