Salmon with Scotch Bonnet-Herb Sauce and Onion Toasts

1. 1

   In a large glass baking dish, blend 2 tablespoons of the olive oil with the mustard.

2. 2

   Add the salmon fillets, turn to coat and refrigerate.

3. 3

   Preheat the oven to 500.

4. 4

   In a small saucepan, boil the Riesling over moderately high heat until reduced to 1/4 cup, about 7 minutes.

5. 5

   Remove from the heat and let cool.

6. 6

   In a medium bowl, whisk the mayonnaise with 6 tablespoons of the olive oil.

7. 7

   Whisk in the wine reduction, chives, basil, cilantro and Scotch bonnet.

8. 8

   Season with salt and pepper.

9. 9

   Melt the butter in a medium skillet.

10. 10

    Add the onion and cook over moderate heat until softened and starting to brown, about 8 minutes.

11. 11

    Place the baguette toasts on a baking sheet and top with the onion.

12. 12

    Bake in the upper third of the oven for 1 minute.

13. 13

    Meanwhile, in each of two medium skillets, heat 1 tablespoon of olive oil until shimmering.

14. 14

    Season the salmon with salt and pepper and add 3 fillets to each skillet, skin side down.

15. 15

    Cook over high heat until the skin is browned and crisp, about 4 minutes.

16. 16

    Turn the fillets and cook over moderately high heat until an even pink throughout, about 5 minutes.

17. 17

    Spoon the chile-herb sauce onto plates.

18. 18

    Top with the salmon fillets and serve with the onion toasts.

* Per serving · 4 servings · Values may vary.