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The ingredients needed to cook Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:
- Prepare For the salmon
- Use 1/2 lb salmon per serving
- Get Olive oil
- Prepare Garlic powder, ground ginger, white pepper, and smoked paprika
- Get For the Pico de Gallo
- You need 5 LG apricots
- Provide 1/2 small sweet onion, chopped
- Provide 1 tsp minced garlic
- Prepare 1 small jalapeño pepper, seeded and minced
- You need 1/4 cup chopped cilantro
- Use 1 1/2 tbs peach preserves
- Prepare Juice of 1/2 lime
- Use 1 tsp white vinegar
- Take For the rice
- You need 1 cup long grain and wild rice
- You need 2 cups water
- Provide 2 tsp granulated chicken bouillon
- Prepare For the pea salad
- Prepare 2 cans sweet peas, rinse and drain
- Prepare 1 small can sliced black olives
- You need 1/2 lb bacon, chopped and browned
- Prepare 1/4 cup Bleu cheese chunks
- Get 1 cup course shredded cheddar cheese
- Prepare 2 tbs mayonnaise
- Prepare 1 small shallot, minced
- Prepare Bleu cheese salad dressing
- You need Baked Romano cheese crisps
Instructions 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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