Name: Salmon with Scotch Bonnet-Herb Sauce Toasts Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: ½ cup extra-virgin olive oil; 1 tbsp dijon mustard; 6 salmon fillets; ¾ cup Riesling; 3 tbsp mayonnaise; ¼ cup chives; ¼ cup basil; 3 tbsp cilantro leaves; 1 small Scotch bonnet chili; salt and freshly ground pepper; 2 tbsp butter; 1 Large Onion; 12 slices sourdough baguette

salmon-with-scotch-bonet-herb-toasts-recipe

How To Make Salmon with Scotch Bonnet-Herb Sauce Toasts

Sink your teeth into these satisfyingly juicy salmon toasts that are served together with a flavorful bonnet-herb sauce and a buttery onion toast.

Preparation: 10 minutes

Cooking: 35 minutes

Total: 45 minutes

Serves:

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)

Instructions

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.

Recipe Notes

Make-Ahead Instructions: The salmon can be marinated in the refrigerator overnight.
Wine Recommendation: 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, like the 2003 Schloss Vollrads Kabinett, offers a bit of sweetness to cool the heat.