Tuesday's Meal: Pan Seared Salmon with Raspberry Bacon Sauce

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.

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