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We hope you got benefit from reading it, now let’s go back to brad's salmon w/ apricot pico & chunky bleu cheese pea salad recipe. You can have brad's salmon w/ apricot pico & chunky bleu cheese pea salad using 27 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad:

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

Instructions 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.

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