Salmon with Scotch Bonnet-Herb Sauce Toasts Recipe

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.