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

Recipe By: Marcia Kiesel

This recipe includes fertility superfoods such as:

Salmon, Basil

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

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. 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.

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