Southwest Salmon Veracruz
15 to 20 minutes
2 lb. fresh salmon filets, skin removed
1 Tbsp. Adams Reserve Southwest Ancho Sear 'n Crust Rub
1 Tbsp. Ottavio Grapeseed Oil or Olive Oil
½ jar (about 2 cups) Cookwell & Company Veracruz Sauce
2 Tbsp. shredded queso cotija (mexican cheese)
Heat oven to 400°F. Season filets with Adams rub.
Heat a large skillet over Medium heat 5 minutes; add oil and heat until oil is very hot bu
t not smoking.
Add salmon; sear 3 to 4 minutes per side, then transfer salmon to a 9 x 13-inch baking dis
h. Pour Veracruz sauce over top and sprinkle with cheese.
Bake 10 minutes or until sauce is hot and bubbly.