© Dana Gallagher
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6

Slideshow: More Salmon Recipes

How to Make It

Step 1    

In a large glass baking dish, blend 2 tablespoons of the olive oil with the mustard. Add the salmon fillets, turn to coat and refrigerate.

Step 2    

Preheat the oven to 500°. In a small saucepan, boil the Riesling over moderately high heat until reduced to 1/4 cup, about 7 minutes. Remove from the heat and let cool.

Step 3    

In a medium bowl, whisk the mayonnaise with 6 tablespoons of the olive oil. Whisk in the wine reduction, chives, basil, cilantro and Scotch bonnet. Season with salt and pepper.

Step 4    

Melt the butter in a medium skillet. Add the onion and cook over moderate heat until softened and starting to brown, about 8 minutes. Place the baguette toasts on a baking sheet and top with the onion. Bake in the upper third of the oven for 1 minute.

Step 5    

Meanwhile, in each of two 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 until the skin is browned and crisp, about 4 minutes. Turn the fillets and cook over moderately high heat until an even pink throughout, about 5 minutes.

Step 6    

Spoon the chile-herb sauce onto plates. Top with the salmon fillets and serve with the onion toasts.

Make Ahead

The salmon can marinate in the refrigerator overnight.

Suggested Pairing

The elegant fruit in a Riesling can highlight the equally refined hint of fruit in the Scotch bonnet sauce here. But the sauce isn't just fruity, it's spicy. A bottling from the Rheingau area of Germany offers a bit of sweetness to cool the heat.

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