Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Part of an episode of Angler West TV. Apricot-Glazed Salmon from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource. Watch online free Putlocker - Free Movies
Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular 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:
- Take For the salmon
- Prepare 1/2 lb salmon per serving
- Prepare Olive oil
- Prepare Garlic powder, ground ginger, white pepper, and smoked paprika
- Get For the Pico de Gallo
- Prepare 5 LG apricots
- Get 1/2 small sweet onion, chopped
- Take 1 tsp minced garlic
- Get 1 small jalapeño pepper, seeded and minced
- Take 1/4 cup chopped cilantro
- Get 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
- Make ready 2 cups water
- Make ready 2 tsp granulated chicken bouillon
- Make ready For the pea salad
- Get 2 cans sweet peas, rinse and drain
- Make ready 1 small can sliced black olives
- Get 1/2 lb bacon, chopped and browned
- Get 1/4 cup Bleu cheese chunks
- Make ready 1 cup course shredded cheddar cheese
- Get 2 tbs mayonnaise
- Get 1 small shallot, minced
- Take Bleu cheese salad dressing
- Get Baked Romano cheese crisps
Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. We have a limited overrun of Waterproof Pico Pull Capsules. We are not quite sure what Uncle Sam is putting in his lightweight capsules, but we are using ours to keep small important items close and secure. Brand new, never used overrun from government contract.
Steps 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.
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