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1
In a large glass baking dish, blend 2 tablespoons of the olive oil with the mustard.
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2
Add the salmon fillets, turn to coat and refrigerate.
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3
Preheat the oven to 500.
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4
In a small saucepan, boil the Riesling over moderately high heat until reduced to 1/4 cup, about 7 minutes.
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5
Remove from the heat and let cool.
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6
In a medium bowl, whisk the mayonnaise with 6 tablespoons of the olive oil.
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7
Whisk in the wine reduction, chives, basil, cilantro and Scotch bonnet.
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8
Season with salt and pepper.
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9
Melt the butter in a medium skillet.
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10
Add the onion and cook over moderate heat until softened and starting to brown, about 8 minutes.
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11
Place the baguette toasts on a baking sheet and top with the onion.
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12
Bake in the upper third of the oven for 1 minute.
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13
Meanwhile, in each of two medium skillets, heat 1 tablespoon of olive oil until shimmering.
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14
Season the salmon with salt and pepper and add 3 fillets to each skillet, skin side down.
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15
Cook over high heat until the skin is browned and crisp, about 4 minutes.
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16
Turn the fillets and cook over moderately high heat until an even pink throughout, about 5 minutes.
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17
Spoon the chile-herb sauce onto plates.
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18
Top with the salmon fillets and serve with the onion toasts.
