Tomato-and-Fennel-Stuffed Salmon with Basil Sauce

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Ingredients

  • 2 pounds plum tomatoes, halved lengthwise
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 3/4 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons herbes de Provence
  • 2 large fennel bulbs (sometimes labeled 'anise'; 2 pounds), stalks cut off and discarded
  • 1 (8-pound) whole salmon (preferably wild coho), cleaned, butterflied, and boned, leaving head and tail intact
  • 1/4 cup dry white wine

    • For sauce
    • 10 saffron threads
    • 1/4 teaspoon hot water
    • 1 cup mayonnaise
    • 1/2 cup loosely packed fresh basil leaves
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon Dijon mustard
    • 1 large garlic clove
    • 1 1/2 teaspoons

      Description

      Salmon Are Gorgeous, And A Whole One — Completely Boned — Makes A Breathtaking Centerpiece. A Savory Stuffing Of Roasted Fennel And Plum...

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