Ingredients
½cupextra-virgin olive oil,plus an additional 2 tbsp
1tbspdijon mustard
6salmon fillets,(6 to 7 oz) center cut, with skin
¾cupRiesling
3tbspmayonnaise
¼cupchives,minced
¼cupbasil,chopped
3tbspcilantro leaves,chopped
1small Scotch bonnet chili
salt and freshly ground pepper
2tbspbutter,(1 oz) unsalted
1large onion
12slicessourdough baguette,(¾-inch)
Preparation
In a large glass baking dish, blend 2 tablespoons of olive oil with mustard.
Add the salmon fillets, turn to coat, and refrigerate.
Preheat the oven to 500 degrees F.
In a small saucepan, boil the Riesling over moderately high heat for about 7 minutes until reduced to ¼ cup.
Remove from the heat and let cool.
In a medium bowl, whisk the mayonnaise with 6 tablespoons of olive oil.
Whisk in the wine reduction, chives, basil, cilantro, and Scotch bonnet.
Season with salt and pepper.
Melt the butter in a medium skillet.
Add the onion and cook over moderate heat for about 8 minutes until softened and starting to brown.
Place the baguette toasts on a baking sheet and top with the onion.
Bake in the upper third of the oven for 1 minute.
Meanwhile, in each of the 2 medium skillets, heat 1 tablespoon of olive oil until shimmering.
Season the salmon with salt and pepper and add 3 fillets to each skillet, skin side down.
Cook over high heat for about 4 minutes until the skin is browned and crisp.
Turn the fillets and cook over moderately high heat for about 5 minutes until the color is an even pink throughout.
Spoon the chili-herb sauce onto plates.
Top with the salmon fillets and serve with the onion toasts.
