Ingredients

Vegetable Mixture:

• 1 small fennel bulb, cored and thinly sliced
• 2 plum tomatoes, cored and cut in half lengthwise
• 1/2 cup julienned yellow bell pepper
• 1/2 cup julienned green bell pepper
• 1/2 cup sliced red onion
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper

Salmon:

• 2 tablespoons chopped fennel fronds (all stems or stalks removed)
• 2 tablespoons chopped fresh basil leaves
• 1 1/2 tablespoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 4 (8-ounce) boneless, skinless salmon fillets
• 2 ounces dry vermouth or white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, melted
• 1/2 cup coarsely chopped pecans

Directions