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