Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, brad's salmon w/ apricot pico & chunky bleu cheese pea salad. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad I just got back from a fishing trip and did very well catching spring Chinook salmon. Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad I just got back from a fishing trip and did very well catching spring Chinook salmon. Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad I just got back from a fishing trip and did very well catching spring Chinook salmon.

To get started with this particular recipe, we have to prepare a few components. 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. Make ready For the salmon
2. Take 1/2 lb salmon per serving
3. Get Olive oil
4. Prepare Garlic powder, ground ginger, white pepper, and smoked paprika
5. Get For the Pico de Gallo
6. Prepare 5 LG apricots
7. Make ready 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. Get 1 1/2 tbs peach preserves
12. Make ready Juice of 1/2 lime
13. Take 1 tsp white vinegar
14. Prepare For the rice
15. Make ready 1 cup long grain and wild rice
16. Take 2 cups water
17. Take 2 tsp granulated chicken bouillon
18. Make ready For the pea salad
19. Get 2 cans sweet peas, rinse and drain
20. Prepare 1 small can sliced black olives
21. Get 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. Prepare 1 small shallot, minced
26. Prepare Bleu cheese salad dressing
27. Take Baked Romano cheese crisps

Remove the salmon from the brine and wipe each piece removing any excess brine. Place salmon on grills of the Big Chief or Little Chief Electric Smoker. Baja seasoned, seared tilapia with queso, pico de gallo, cilantro sour cream & slaw on flour tortillas.. Brad's seared salmon w/ squash noodles & shallot mushroom sauce.

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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