Lunch: Salmon with Scotch Bonnet-Herb Sauce and Onion Toasts

Recipe By: Marcia Kiesel

This recipe includes superfoods such as:

Salmon, Basil

Health benefits of Salmon with Scotch Bonnet-Herb Sauce and Onion Toasts

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

Instructions

In a large glass baking dish, blend 2 tablespoons of the olive oil with the mustard. Add the salmon fillets, turn to coat and refrigerate.
Preheat 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.
In 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.
Melt 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.
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.
Spoon the chile-herb sauce onto plates. Top with the salmon fillets and serve with the onion toasts.
Make Ahead: The salmon can marinate 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.