Salmon with Scotch Bonnet-Herb Sauce and Onion Toasts

Name: Salmon with Scotch Bonnet-Herb Sauce and Onion Toasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 9 inches sourdough baguette, lightly toasted; 59 milliliters chopped basil; 59 milliliters minced chives; 3 Tbsps chopped cilantro leaves; 1 Tbsp Dijon mustard; 3 Tbsps mayonnaise; 118 milliliters extra-virgin olive oil; 1 large onion, thinly sliced; 177 milliliters Riesling; 1 kilograms center-cut salmon fillets with skin; 6 servings Salt and freshly ground pepper; 1 small Scotch bonnet chile, seeded and finely chopped; 28 grams tablespoons unsalted butter

Salmon with Scotch Bonnet-Herb Sauce and Onion Toasts might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 35g of protein, 38g of fat, and a total of 527 calories. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. If you have sourdough baguette, cilantro leaves, olive oil, and a few other ingredients on hand, you can make it.

Instructions

In a large glass baking dish, blend 2 tablespoons of the olive oil with the mustard.

Ingredients you will need

Olive Oil

Mustard

Equipment you will use

Glass Baking Pan

Add the salmon fillets, turn to coat and refrigerate.

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Salmon Fillets

Preheat the oven to 50

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Oven

In a small saucepan, boil the Riesling over moderately high heat until reduced to 1/4 cup, about 7 minutes.

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Riesling

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Sauce Pan

Remove from the heat and let cool.

In a medium bowl, whisk the mayonnaise with 6 tablespoons of the olive oil.

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Mayonnaise

Olive Oil

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Whisk

Bowl

Whisk in the wine reduction, chives, basil, cilantro and Scotch bonnet. Season with salt and pepper.

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Salt And Pepper

Reduction

Cilantro

Chives

Scotch Whiskey

Basil

Wine

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Whisk

Melt the butter in a medium skillet.

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Butter

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Frying Pan

Add the onion and cook over moderate heat until softened and starting to brown, about 8 minutes.

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Onion

Place the baguette toasts on a baking sheet and top with the onion.

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Baguette

Onion

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Baking Sheet

Bake in the upper third of the oven for 1 minute.

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Oven

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.

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Salt And Pepper

Olive Oil

Salmon

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Frying Pan

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

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Salmon Fillets

Chili Pepper

Onion

Sauce

Equipment

Ingredients

Servings:

9inches

sourdough baguette, lightly toasted 59milliliters

chopped basil 59milliliters

minced chives 3Tbsps

chopped cilantro leaves 1Tbsp

Dijon mustard 3Tbsps

mayonnaise 118milliliters

extra-virgin olive oil 1large

onion, thinly sliced 177milliliters

Riesling 1kilograms

center-cut salmon fillets with skin 6servings

Salt and freshly ground pepper 1small

Scotch bonnet chile, seeded and finely chopped 28grams

tablespoons unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.