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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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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

To begin with this particular recipe, we have to first prepare a few components. 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 it.

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