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We hope you got insight from reading it, now let’s go back to brad's salmon w/ apricot pico & chunky bleu cheese pea salad recipe. To cook brad's salmon w/ apricot pico & chunky bleu cheese pea salad you only need 27 ingredients and 7 steps. Here is how you cook that.

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

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