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 |
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 |