While November is mostly about turkey, Emily Madden with H-E-B shares a recipe that switches it up.
The recipe for Emily's pan seared salmon with raspberry bacon sauce is as follows:
4 salmon filets
2-3 Tbsp Avocado Oil
2 Tbsp Adams Reserve House Rub
1 pkg bacon, julienned
1 pkg HEB Ready Fresh Go Pico de Gallo, any heat level
1 bottle Roberts Reserve Raspberry Chipotle Sauce
cilantro for garnish
* Cook bacon in a skillet. When crispy, remove and drain. Take out most of the grease from the pan then add in the pico de gallo. Sauté for about 3 minutes. Add in the bacon and Raspberry Chipotle sauce and cook an additional 1-2 minutes.
* In the mean time heat another skillet over medium heat. Season salmon with House Rub and cook 3 minutes per side.
* When salmon is done place on a bed of rice and pour raspberry bacon sauce over the top. Garnish with the cilantro.