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

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

Pacific salmon are anadromous fish of the genus Oncorhynchus spp. that are hatched in freshwater and spend most of their lives rearing in the ocean Pacific salmon are semelparous, meaning that after spawning once, all the adults die. There are six species of Pacific salmon: pink, chum, sockeye. Learn about wild Pacific salmon, as well as the threats this species faces, what WWF is doing to conserve its future, and how you can help. Five species of Pacific salmon thrive in the North Pacific waters of the US and Canada: chinook (also called king), coho, pink, sockeye, and chum salmon.

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

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.

How are the terms Apricots and Salmon pink related? These fragrant, sweet fruits are in season from May to September. Find out how to buy the best apricots and prepare them, plus what to make with them. This lamb tagine with apricot and chickpeas is our take on the traditional Moroccan dish is a great freezer standby. Stir in the apricots, dates and chickpeas.

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