How to Prepare Perfect Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad

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Marinate salmon with yogurt and curry paste, then cook with brown rice in one pan to steam the fish until tender and flaky. 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.

You need to prepare For the salmon.
You need salmon per serving.
Use Olive oil.
Provide Garlic powder, ground ginger, white pepper, and smoked paprika.
You need to prepare For the Pico de Gallo.
Prepare LG apricots.
You need small sweet onion, chopped.
Prepare minced garlic.
Prepare small jalapeño pepper, seeded and minced.
You need chopped cilantro.
Use peach preserves.
You need to prepare Juice of 1/2 lime.
Provide white vinegar.
Prepare For the rice.
Prepare long grain and wild rice.
You need to prepare water.
Use granulated chicken bouillon.
Use For the pea salad.
You need to prepare sweet peas, rinse and drain.
You need small can sliced black olives.
You need to prepare bacon, chopped and browned.
Prepare Bleu cheese chunks.
You need to prepare course shredded cheddar cheese.
You need mayonnaise.
Use small shallot, minced.
You need to prepare Bleu cheese salad dressing.
Prepare Baked Romano cheese crisps.

Short Tips:

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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..
Mix all of the Pico ingredients and chill in the fridge..
Mix all pea salad ingredients, except dressing and Romano chips. Chill in refrigerator as well..
Mix rice ingredients in a pot and cook how instructed on the package..
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..
As soon as salmon goes in the oven, mix enough dressing in the salad to make it creamy. I used about 3/4 cup..
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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