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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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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 I just got back from a fishing trip and did very well catching spring Chinook salmon.

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

Here is how you cook it. View the online menu of Pico Kosher Deli and other restaurants in Los Angeles, California. Please check with the restaurant directly. Remove the salmon from the brine and wipe each piece removing any excess brine.

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 on grills of the Big Chief or Little Chief Electric Smoker. Easiest Way to Make Perfect Brad's seared salmon w/ squash noodles & shallot mushroom sauce. Baja seasoned, seared tilapia with queso, pico de gallo, cilantro sour cream & slaw on flour tortillas.. Brad's seared salmon w/ squash noodles & shallot mushroom sauce. Homemade dressings: ginger soy miso, herb vinaigrette, green goddess, caesar & raspberry vinaigrette.

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