Salmon with Scotch Bonnet-Herb Sauce and Onion Toasts

Ingredients

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• Six 6-to-7-ounce center-cut salmon fillets with skin
• 3/4 cup Riesling
• 3 tablespoons mayonnaise
• 1/4 cup minced chives
• 1/4 cup chopped basil
• 3 tablespoons chopped cilantro leaves
• 1 small Scotch bonnet chile
• seeded and finely chopped
• Salt and freshly ground pepper
• 2 tablespoons (1 ounce) unsalted butter
• 1 large onion
• thinly sliced
• Twelve 3/4-inch slices of sourdough baguette
• lightly toasted

Instructions

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