Salmon with Scotch Bonnet-Herb Sauce and Onion Toasts

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 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

1. In a large glass baking dish, blend 2 tablespoons of the olive oil with the mustard.
2. Add the salmon fillets, turn to coat and refrigerate.
3. Preheat the oven to 500.
4. In a small saucepan, boil the Riesling over moderately high heat until reduced to 1/4 cup, about 7 minutes.
5. Remove from the heat and let cool.
6. In a medium bowl, whisk the mayonnaise with 6 tablespoons of the olive oil.
7. Whisk in the wine reduction, chives, basil, cilantro and Scotch bonnet.
8. Season with salt and pepper.
9. Melt the butter in a medium skillet.
10. Add the onion and cook over moderate heat until softened and starting to brown, about 8 minutes.
11. Place the baguette toasts on a baking sheet and top with the onion.
12. Bake in the upper third of the oven for 1 minute.
13. Meanwhile, in each of two medium skillets, heat 1 tablespoon of olive oil until shimmering.
14. Season the salmon with salt and pepper and add 3 fillets to each skillet, skin side down.
15. Cook over high heat until the skin is browned and crisp, about 4 minutes.
16. Turn the fillets and cook over moderately high heat until an even pink throughout, about 5 minutes.
17. Spoon the chile-herb sauce onto plates.
18. Top with the salmon fillets and serve with the onion toasts.

extravirgin olive oil, mustard, center, riesling, mayonnaise, chives, basil, cilantro, scotch, salt, butter, onion

Taken from www.foodandwine.com/recipes/salmon-with-scotch-bonnet-herb-sauce-and-onion-toasts (may not work)