15 to 20 minutes
6 to 8 servings
2lb.fresh salmon filets, skin removed
1Tbsp.Adams Reserve Southwest Ancho Sear 'n Crust Rub
1Tbsp.Ottavio Grapeseed Oil or Olive Oil
½jar (about 2 cups)Cookwell & Company Veracruz Sauce
2Tbsp.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 but not smoking.
Add salmon; sear 3 to 4 minutes per side, then transfer salmon to a 9 x 13-inch baking dish. Pour Veracruz sauce over top and sprinkle with cheese.
Bake 10 minutes or until sauce is hot and bubbly.
No Nutritional Information Available