Salmon with Scotch Bonnet-Herb Sauce and Onion Toasts

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Ingredients

1. 1/2 cup plus 2 tablespoons extra-virgin olive oil
2. 1 tablespoon Dijon mustard
3. Six 6-to-7-ounce center-cut salmon fillets with skin
4. 3/4 cup Riesling
5. 3 tablespoons mayonnaise
6. 1/4 cup minced chives
7. 1/4 cup chopped basil
8. 3 tablespoons chopped cilantro leaves
9. 1 small Scotch bonnet chile, seeded and finely chopped
10. Salt and freshly ground pepper
11. 2 tablespoons (1 ounce) unsalted butter
12. 1 large onion, thinly sliced
13. Twelve 3/4-inch slices of sourdough baguette, lightly toasted

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