Ingredients
1/2 c. plus 2 tablespoons extra-virgin olive oil
1 tbsp. Dijon mustard
6 6-to-7-ounce center-cut salmon fillets with skin
3/4 c. Riesling
3 tbsp. mayonnaise
1/4 c. minced chives
1/4 c. chopped basil
3 tbsp. chopped cilantro leaves
1 small Scotch bonnet chile
Salt and freshly ground pepper
2 tbsp. (1 ounce) unsalted butter
1 large onion
12 3/4-inch slices of sourdough baguette
Preparation
Step 1In 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 2Preheat the oven to 500°F. 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 3In 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 4Melt 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 5Meanwhile, 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 6Spoon the chile-herb sauce onto plates. Top with the salmon fillets and serve with the onion toasts.Step 7Make Ahead: The salmon can marinate in the refrigerator overnight.Step 8Wine 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.
Riesling’s perfect match.
